Nogada Pepper Tomatillo Recipe

Roast the 4 poblano peppers over an open flame or under your broiler, turning until the skins are blistered and darkened on all sides.

Transfer peppers to a bowl, cover, and steam 10 minutes. Peel off the charred skins, remove stems and seeds, and set peppers aside.

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped white onion and sauté until translucent, about 3-4 minutes.

Add the chopped tomatillos; cook 6-8 minutes until they soften and release aroma.

Stir in cilantro and salt. Add 1/4 cup water to loosen, then blend the mixture until smooth. Set aside.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground pork and cook, breaking up meat, until browned and cooked through.

Stir in tomato paste and cook 1-2 minutes to deepen the flavor.

Add diced apple and pear, raisins, almonds, minced garlic, cinnamon, cumin, and cloves. Cook 4-6 minutes, allowing fruit to soften and spices to meld.

Season with salt, black pepper, and fold in chopped cilantro. Remove from heat.

Soak bread slices in milk until soft. In a blender, combine toasted walnuts, soaked bread, garlic, cilantro, and sherry. Blend until very smooth, adding more milk if needed to reach a creamy consistency.

Season to taste with salt and adjust thickness with a splash more milk if necessary.

Stuff each roasted poblano pepper with a portion of the picadillo filling.

Spoon or ladle the walnut nogada sauce over the stuffed peppers, coating generously.

Arrange on serving plates and garnish with pomegranate seeds, cilantro leaves, and a light drizzle of olive oil for shine.