INGREDIENTS:
FOR THE FILLING:
Frying Oil
8 to 10 Pcs. Poblano Chiles/Peppers
½ Pc. chopped Onion
1 tsp. minced Garlic
2/3 Cup Raisins
1 Cup sliced Almonds
1 Lb. ground Pork
6 Pcs. Tomatoes in Cubes
1 Cup Tomato Puree
Salt
Pepper
2 Pcs. Apple in Cubes
4 Pcs. Peach in Cubes
2 Pcs. Pear in Cubes
1 Pc. fried Plantain (Plátano Macho) in Cubes

FOR THE BATTER
8 Egg-whites
8 Egg-yolks
Salt
Flour

FOR THE NOGADA SAUCE (WALMUT SAUCE)
4 Cups of peeled Walnuts
1 Cup whole Milk
1 Pc. Cinnamon Stick
4 Tbsp. Sugar
Pomegranate
Parsley

DIRECTIONS:
In a pan with enough oil, sauté the onion then add the garlic.
Add the raisins to lightly fry and then add the almonds previously roasted in a pan to highlight their oils.
Add the meat, season with salt and pepper and finish cooking.
Add the tomatoes and mix until they are dissolved. To rescue the juices of the meat and the tomato, sprinkle a tablespoon of flour to thicken it. Then pour the tomato puree and cook for 5 minutes.
Separate in another pan with a little oil, fry the apple and place in a bowl, repeat the operation with the rest of the fruits.
Once the fruits are ready, add to the filling, mix and reserve.

Aside from roasting the poblano peppers directly on the stove flame until all the skin is black, then store in a plastic bag, close to let them sweat. Then carefully open, remove the skin, seeds, veins and drain.

Fill the chiles, close and if you wish you can use a toothpick to prevent the filling from coming out, flour and remove the excess flour with small strokes.

For the batter, beat the egg-whites until they are stiff, season with a pinch of salt for each egg, at low speed incorporate the egg-yolks one by one until integrated.
Dip the chiles in the batter and fry in a pan with enough oil for semi-deep frying, then rest the chiles on a plate with paper towels to remove excess fat.

In a blender, blend the walnuts together with the milk, cinnamon, and sugar perfectly.

Serve the chile covered in the Nogada Sauce, sprinkle to taste with pomegranate and parsley.