Roast the poblano chiles on all sides (this works best in the stove), cover with a damp dishcloth, skin and remove any white seeds. Be careful not to let the chiles fall apart ! Remove the pomegranate seeds.
For the sauce, grind the nuts and mix them together with the cheese and the cream to a creamy sauce (works best in a hand mixer).
For the stuffing, instead of minced beef, it is best to take a slightly streaky piece of beef and cook it together with garlic, peppercorns and bay leaf spice in soup for a good hour. Then chop the meat as small as possible. For the rest of the filling, chop the onion, apple and peach. Chop the tomatoes into small cubes. Mix well together with candied lemon and raisins and season.
Fill the chiles with the filling and warm them up a little bit in the stove. Pour the nut sauce over them and sprinkle with pomegranate seeds.
It goes best with white long grain rice. Note the national colors of Mexico ! Our wine recommendation: a glass of sparkling, cool rose or a glass of cool, young Gewürztraminer.
Tip: If you don’t like raisins, just leave them out.
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