For filling, heat oil in large pan over medium heat; add onion and saut?; add garlic and saut? a couple minutes more. Add pork; cook and crumble to brown; add tomatoes and simmer, uncovered, 8 minutes. Add fruits, olives, almonds, raisins, capers, and seasonings; cook about 5 minutes or until fruits are tender but not mushy.
Poblanos: Make a small lengthwise slit on side of each chile. Carefully remove seeds with teaspoon (or under running water). Arrange chiles on baking sheet. Place under broiler about 3 minutes or until they begin to blister and blacken. Turn chiles and broil 3 minutes or until blackened all over. Place in a plastic bag to steam 5 minutes; remove skin. Before serving, stuff chiles with warm filling.
Serving: Nap plate with sauce. Place stuffed chile cut side up in middle of plate. Ladle small amount of sauce over chile and garnish with pomegranate seeds and parsley.
In blender or food processor, blend walnut pieces, milk, slices white crustless bread, sugar and dry sherry, teaspoon salt until all is very smooth. Whip heavy cream and fold into walnut mixture (Do not overmix; sauce consistency should be slightly runny.)
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