Chiles en Nogada — Poblano, walnut cream, pomegranate

Roast the poblanos directly over a gas flame or under a hot broiler, turning with tongs, until the skin is completely black and blistered all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin under cool running water. Make one lengthwise slit in each chile and carefully remove the seeds and veins, keeping the chiles whole. Pat dry.

Blanch the walnuts: drop into boiling water for 2 minutes, drain, and while still hot, slip off the skins by rubbing between two towels. This step is mandatory — the skins make the nogada bitter.

Make the nogada: blend the blanched walnuts, goat cheese, crema, sherry, sugar, and a pinch of salt until completely smooth and creamy. Thin with a splash of milk if too thick to pour. Refrigerate until serving.

Make the picadillo: heat oil in a large skillet over medium-high heat. Cook the pork mince, breaking it up, until browned, about 6 minutes. Add onion and garlic, cook 3 minutes. Add tomatoes, cinnamon, and cloves, cook until the tomatoes collapse, about 5 minutes.

Add the raisins and almonds, stir to combine. Add the diced pear, peach, and plantain last — fold gently and cook for 3 minutes only. The fruit should hold its shape. Season with salt and pepper. Remove from heat and cool to room temperature.

Fill each poblano through the slit with the picadillo — pack it firmly but do not overstuff. The chile should close around the filling without tearing.

Arrange the stuffed chiles on a serving platter at room temperature (do not refrigerate after filling). Spoon the walnut cream generously over each chile until they are mostly white.

Scatter pomegranate seeds over the cream, then the parsley leaves. Serve immediately at room temperature.