Chiles en Nogada with Walnut Cream and Pomegranate

Roast the poblano peppers directly over a gas flame or under the broiler, turning frequently, until the skin is blackened and blistered all over. Place in a plastic bag or covered bowl for 10 minutes to steam. Peel off the charred skin, make a small slit down one side of each pepper, and carefully remove the seeds and veins without tearing the pepper apart.

Heat a tablespoon of oil in a large skillet over medium-high heat. Cook the ground pork, breaking it apart, until browned, about 8 minutes. Add the onion and garlic and cook for 3 more minutes.

Stir in the diced tomatoes, pear, peach, raisins, cinnamon, and cloves. Cook for 10 minutes until the fruits soften and the mixture is fragrant. Add the toasted almonds, season with salt and pepper, and remove from heat.

Prepare the nogada by blending the soaked and drained walnuts, Mexican crema, milk, and sugar until smooth and creamy. Season with a pinch of salt. The sauce should be pourable; add a little more milk if needed. Refrigerate until ready to serve.

Carefully stuff each poblano with the picadillo filling, pressing gently to close the slit without overfilling.

Arrange the stuffed chiles on a serving platter. Pour the chilled walnut cream generously over each pepper. Scatter pomegranate seeds and chopped parsley over the top.

Serve at room temperature. The contrast of the warm filling, cool cream, and bursts of pomegranate is essential to the dish.