Ingredients

• 4 large poblano peppers.
• 1/2 cup ground beef.
• 1/2 cup ground pork meat.
• 1/4 onion.
• 1 clove of garlic.
• 1/2 red apple.
• 1/2 pear.
• 1/2 peach.
• 20 grs. of crystallized acitron.
• 3 teaspoons raisins.
• 3 teaspoons almonds filleted.
• 3 tablespoons of nuts.
• 2 tablespoons brown sugar.
• Oil for frying.
• Salt to taste.
• 1/2 cup half cream.
• 45 grams of cream cheese.
• 1/4 cup of nuts.
• Grains of red pomegranate.
• Fresh parsley finely chopped.

Preparation

• We split the apple into small cubes with or without peel, we reserve.
• We split the peach into small cubes with or without shell, we reserve.
• We split the pear into small cubes with or without shell, we reserve.
• We split the acitron into small pieces we reserve.
• We split the garlic finely we reserve.
• Finely chop the onion reserve.
• Chop the tomato into small cubes reserve.
• We cut the grenade we reserve.
• We put a saucepan on the fire.
• Add oil and let it warm.
• We add the onion.
• Let us acitronar.
• We add the garlic.
• We add the tomato.
• Let it acitronar for 2 minutes.
• We add all the meat.
• We integrate.
• Leave on low heat for 3 minutes.
• We add salt to taste.
• We integrate.
• We add the apple.
• We add the pear.
• We add the peach.
• We integrate.
• We add the almonds.
• We add the raisins.
• We add the walnuts in pieces.
• We incorporate everything.
• We add the acitron.
• We move perfectly to incorporate everything.
• Let the fire for 5 minutes.
• Remove from heat and reserve.
• We put in the blender.
• We add the cream cheese.
• We add the half cream.
• We add the nuts.
• We add the sugar.
• We blend for 1 minute.
• We booked.
• We put a comal to the fire.
• We put the peppers.
• We let tatemar everywhere.
• We take a bag plastic.
• We add the chiles.
• Let "sweat" for 15 minutes.
• We take a chili.
• We clean it.
• We reveal and reserve.
• We place on an extended plate.
• We add a chili.
• We fill it with our meat stew.
• We bathe him with the nogada.
• Sprinkle with parsley.
• We add pomegranate grains.

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