• 75 grams shelled walnuts
  • 125 milliliters sour cream
  • 100 grams cream cheese
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 75 milliliters milk
  • 3 large poblano chillies
  • 2 teaspoons vegetable oil
  • 500 grams ground pork
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1 tin chopped tomatoes (drained)
  • 1 green apple, peeled, cored and chopped
  • 150 grams raisins
  • 200 grams dried apricots, chopped
  • 125 grams slivered almonds
  • Salt and black pepper to taste
  • Pomegranate seeds
  • Fresh coriander


  1. Roast the chillies under the grill until blackened, about 5 minutes per side.
  2. Place chilli in a plastic food-storage bag, close it tight and let the chilli steam for 20 minutes. In a large pan, on medium, heat up the oil and onion.
  3. Cook until the onion is translucent and then stir in the garlic, cinnamon, oregano, thyme, clove and allspice.
  4. Add the ground pork. Cook until lightly browned.
  5. Add the chopped tomato, apple, raisins, dried apricots, pecans and add salt to taste.
  6. Cook for 15 minutes. Taste and adjust seasonings. Take the chillies out of the bag and rub off the skin.
  7. Cut a slit into each chilli, lengthwise, and scoop out the seeds and stuff them with the picadillo filling.
  8. For the sauce: Place the walnuts in a blender along with the sour cream, cream cheese and milk and blend until a smooth, slightly thick sauce forms. Add the cinnamon and salt to taste.
  9. To serve, place a stuffed chilli on each plate and pour over it some of the walnut sauce. Sprinkle with pomegranate seeds and coriander for garnish.