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  • For the chiles:
  • 6 poblano chiles (pasilla chiles can be substituted)
  • 1 cup fresh pomegranate seeds
  • For the picadillo (minced meat):
  • 3 cups cooked boneless pork (see recipe below)
  • 4 tablespoons lard or the fat from the broth
  • 1/2 white onion, finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 8 peppercorns
  • 5 whole cloves
  • 1/2-inch stick cinnamon
  • 1/3 cup raisins
  • 2 tablespoons blanched, slivered almonds
  • 2 heaped tablespoons candied fruit, chopped
  • 2 teaspoons salt
  • 1 1/4 pounds tomatoes, peeled and seeded and slightly mashed
  • For the walnut sauce:
  • 20-25 walnuts
  • Cold milk to cover walnuts
  • 1 small piece of white bread, crust removed
  • 1/4 pound queso fresco
  • 1 1/2 cups thick sour cream
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
    1. Place the chiles directly onto a high flame and let the skin blister and burn, turning occasionally to get all sides. Wrap chiles in a damp cloth and leave them for about 20 minutes. Remove and slip off the burned skin. Make a slit in the side of each chile, taking care to leave the top part around the base of the stem intact. Carefully remove the seeds and veins. Be sure to wear latex or rubber gloves when handling the chiles. If you should touch the chiles, wash hands repeatedly and be careful not to touch eyes.
    2. For the picadillo (minced meat):
      Place the meat into a large saucepan along with the onion, garlic, salt and enough cold water to cover. Bring to a boil, lower the flame and let simmer until tender, about 40-45 minutes. Do not overcook. Let the meat cool in the broth. Once cooled, strain the meat, reserving the broth. Shred or chop meat finely and set it aside. Let the broth get completely cold, skim off and reserve the fat.
    3. For the walnut sauce:
      Remove the thin, papery skin from the nuts, place in a small dish, cover with cold milk and put in the refrigerator to soak overnight. Blend all ingredients together until smooth.
    4. To assemble:
      Stuff the chiles with the picadillo. Pour the walnut sauce over them, leaving some of the chile showing on each side. Sprinkle with pomegranate seeds.