Learn how to make Chiles En Nogada, the Mexican Stuffed Poblano Peppers with white walnut sauce and pomegranate topping that are traditionally served around Mexican Independence Day every September.
Now add all remaining stuffing ingredients (apple, peaches, dried fruit, chopped walnuts and almonds, pine nuts, spices, tomato puree, and broth). Let everything cook for 7-10 minutes.
To a blender or food processor add all sauce ingredients (milk, cream, wine, cinnamon, white pepper, salt, goat or cream cheese). Blend everything together until well combined.
Then transfer the sauce to a saucepan and bring to a boil over medium heat. Then turn down the heat and let the sauce simmer for 2 minutes.
Plate one stuffed poblano at a time. Cover the top and the plate with the white sauce. Sprinkle the the left third with chopped parsley, the right third with pomegranate arils, and the middle third with chopped nuts to represent the Mexican flag.