This iconic, elaborate dish from Puebla, Mexico, is famous for matching the colors of the Mexican flag: green poblano pepper, white nogada sauce, and red pomegranate seeds. It features mild poblano peppers stuffed with a complex, sweet-and-savory picadillo filling.

Prep Time	Cook Time	Serves
1 hour 30 minutes	1 hour	4

Part A: Ingredients

For the Stuffed Poblano Peppers

• 4 large Poblano Peppers.
• Picadillo Filling: 1 lb Ground Pork or Beef, $1/2$ chopped Onion, 2 cloves minced Garlic, 1 large Tomato (chopped), $1/2$ cup Raisins, $1/4$ cup Chopped Almonds, $1/2$ cup Diced Peach/Pear/Apple (seasonal fruit), 1 Tbsp Cinnamon, Salt and Pepper.

For the Nogada Sauce (Walnut Cream)

• 1 cup Walnuts (soaked in water overnight, then peeled if possible).
• 1 cup Queso Fresco or Goat Cheese.
• $1/2$ cup Heavy Cream.
• $1/4$ cup Milk, $1/2$ tsp Cinnamon, 1-2 Tbsp Sherry (or dry white wine), pinch of Sugar.

Garnish

• Pomegranate seeds, Chopped Parsley.

Part B: Instructions

Step 1: Roast and Peel the Peppers

1. Roast the poblano peppers over an open gas flame, under a broiler, or on a very hot skillet until the skin is blackened and blistered all over.
2. Place the hot peppers in a plastic bag or covered bowl for 15 minutes to steam. Peel off the skin, make a slit down one side, and carefully remove the seeds and veins. Set aside.

Step 2: Prepare the Picadillo Filling

1. In a skillet, cook the ground pork/beef until browned. Drain excess fat.
2. Add the chopped onion and garlic; cook until softened.
3. Add the chopped tomato, raisins, almonds, diced fruit, cinnamon, salt, and pepper. Simmer for 20 minutes until the fruit is soft and the mixture is flavorful. Set aside to cool.

Step 3: Make the Nogada Sauce

1. Blend the pre-soaked walnuts (peeling them makes the sauce whiter and smoother), queso fresco (or goat cheese), heavy cream, milk, cinnamon, Sherry/wine, and sugar in a blender or food processor until the sauce is absolutely smooth and creamy.
2. Taste and adjust sugar/salt. The sauce should be slightly sweet, nutty, and savory. Keep refrigerated.

Step 4: Assemble and Serve

1. Preheat the oven to $350^\circ \text{F}$ ($175^\circ \text{C}$). Gently stuff each peeled poblano pepper with the cooled Picadillo filling.
2. Bake the stuffed peppers for 10-15 minutes just to warm them through.
3. Place the warm pepper on a serving plate. Drench it completely with the cold Nogada (Walnut Cream) sauce.
4. Garnish with bright red pomegranate seeds and chopped parsley. Serve at room temperature or slightly chilled.