Ingredients

  • 2 Bartlett pears, peeled and chopped
  • 1/2 cup blanched almonds, chopped
  • 12 chile poblanos
  • 4 ounces cream cheese, softened
  • 1/2 cup crema Mexicana
  • ½ tablespoon dried thyme
  • ¼ cup fresh parsley, chopped
  • Fresh parsley
  • 3 cloves of garlic
  • 1/4 cup goat cheese, softened
  • 2 tablespoons granulated sugar
  • ½ tablespoon ground cinnamon
  • ½ tablespoon ground cloves
  • ½ tablespoon ground nutmeg
  • ¼ teaspoon ground pepper
  • 1 pound ground pork
  • ¼ cup milk, plus more if needed
  • 2 tablespoons olive oil
  • ½ tablespoon dried oregano
  • 4 firm peaches, peeled and chopped
  • Pomegranate seeds
  • ½ cup raisins
  • 2 gala or golden delicious apples, peeled and chopped
  • 3 roma tomatoes
  • 1/4 tablespoon salt
  • 1 cup shelled walnuts
  • ½ white onion, finely chopped
  • 1 tablespoon white vinegar
  • 1 ounce white cooking wine
  • 1 ounce white cooking wine

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Preheat broiler.Rinse pepper thoroughly to remove dust particles.
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Step 2

  • Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.
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Step 3

  • Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
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  • Length: 3 minutes

Step 4

  • Place roasted peppers in a plastic bag, and when cool, peel off blackened skin. Using a small sharp knife, carefully slit roasted chiles open along one side.
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Step 5

  • Remove seeds, leaving stems attached. Set aside to fill later.Boil tomatoes for 5 to 10 minutes and peel.
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  • Length: 5 minutes

Step 6

  • Let cool and chop.In a large skillet, over medium heat, add oil.
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Step 7

  • Add onions and saute until translucent, about 2 minutes add garlic and continue to cook for another minute.
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  • Length: 2 minutes

Step 8

  • Add ground pork and add all spices and vinegar. After 8 minutes of stirring and breaking up meat and meat is cooked add chopped tomatoes, peaches, apples, pears, wine, and parsley. Stir and cook for 5 minutes uncovered. Cover and cook for an additional 5 minutes to steam and soften fruit.
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  • Length: 18 minutes

Step 9

  • Add raisins and almonds and combine and let cook for an additional 10 minutes uncovered.While mixture is cooking make the sauce. In a blender place milk, crema, wine, cream cheese, goat cheese, walnuts and blend.
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  • Length: 10 minutes

Step 10

  • Add more milk as needed to make mixture creamy.
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Step 11

  • Add sugar and blend.Assemble poblanos by stuffing with filling.
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Step 12

  • Pour cream sauce over the poblanos and ganish with pomegranate seeds and chopped parsley.
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