Chiles en nogada (pork and fruit picadillo stuffed poblanos in walnut sauce)

Serve covered with the walnut sauce, a big handful of pomegranate seeds and some parsley leaves: white, red and green.

Blanch packaged walnuts briefly in boiling water and peel off the brown skin.

Roast and peel big poblano chilies, slit them on the side and clean out the seeds.

Boil and shred the pork, then brown it with a little onion, 8 to 10 minutes.

Add apples, peaches, pears, a little tomato, crystallized mango and a big handful of raisins.

Sprinkle over Mexican cinnamon, marjoram and thyme, add about a quarter cup of water around the outside, stir and cook about 10 minutes.

Trim the ends of soft, dark plantains, slit the peel and remove it, cut into small cubes and fry in a little hot oil until golden brown.

Add the fried plantain and slivered almonds to the picadillo, salt generously, and cook another 5 or 6 minutes to blend.

For the sauce, put the peeled walnuts in a blender with almost the same amount of milk, a piece of bread with the crusts off, salt, a little sugar, a hint of sherry and a little Mexican cinnamon; blend until absolutely smooth with no grittiness.

Add crema and blend to mix; taste, adjust to a sweet edge with enough salt, and check it coats a spoon.

Stuff the chilies with the picadillo and lay seam side down on a baking sheet; bake about 20 minutes at 350 to heat through.