For the filling:
1/2 lb. ground beef
1/2 lb. ground pork
2 large garlic cloves, finely chopped
1/2 medium onion, finely chopped
1 1/2 Tablespoons lard or vegetable oil
1/2 medium apple, peeled and finely chopped
1/2 medium pear, peeled and finely chopped
1/2 medium peach, peeled and finely chopped
1/2 medium bannana peeled and  chopped
2 ounces blanched almonds, slivered
2 ounces raisins, soaked until soft, then drained
1 stick cinnamon
salt and pepper to taste

For the chiles:
8 large poblano chiles, prepared for stuffing (See Note)

For the sauce:
 1½  cups unsweetened heavy cream
2 cups Walnuts peeled
2 oz cream cheese
½ cup milk
1 Tbs sugar
½ tsp cinnamon
Pinch of salt
For the garnish:
2 pomegranates, peeled and separated into seeds
4 sprigs parsley, leaves only, chopped fine

After preparing chiles as described in the note below, pat them dry and set them aside while you make the filling.

Melt the lard or oil in a large skillet; saute beef, pork, garlic, onion, apple, pear, almonds, raisins and cinnamon stick until the meat has lost its pink color. Remove the cinnamon stick, add salt and pepper to taste and allow the filling to cool to room temperature. When cool, fill the chiles, dividing the mixture evenly.

Put all the ingredients for the cream sauce, except for the milk in a blender or food processor and puree until smooth. Add milk if too thick.  Pour over the chiles, and decorate with pomegranate seeds and chopped parsley.

NOTE: The chiles are prepared for stuffing by roasting over a gas flame or under a broiler until charred all over. They are then placed in a plastic bag for 10-15 minutes. Peel by rubbing them gently, using rubber gloves, under a stream of running water. (Stems are not removed, but can be trimmed beforehand if very long.) After the chiles have been roasted and cleaned, make a lengthwise slit up one side of each and carefully remove the seed sac and any loose seeds. Avoid over-handling the chiles.