Ingredients
- 6 poblano chiles, roasted
- Picadillo: pork, beef, fruits, spices
- Walnut cream sauce
- Pomegranate seeds
- Parsley
Method
- 1
Roast and peel poblanos; stuff with picadillo.· 30m
- 2
Blend soaked walnuts with cream and a touch of sherry.
- 3
Plate chiles, cover with walnut sauce.
- 4
Garnish with pomegranate and parsley — the Mexican flag.