You just find some pretty poblanos (no other peppers), big and fat, for stuffing. Roast the skins off and luxuriate in the aroma of Santa Fe in November. Put in ziploc for 20 minutes, then rub off black parts. Slit one side of each, take out the seed sack and any large veins.
Make some picadillo - either from browned ground beef, ground pork, pieces of ham, or from boiled pork shoulder, pulled with forks. Cook with onion, garlic, raisins soaked in sherry, almonds, an apple, a pear, a pitaya, some acitron, a good chile powder, some cumin, canned tomatoes, but not much - cook it down to like taco meat.
Stuff the peppers, then make a white walnut cream sauce. That's the hard part, best done in a molcajete, but blender is OK. Ground walnuts (or almonds--which I like better), queso fresco or cream cheese, real cream, the sherry from the raisins, whiff of canelas-real cinnamon, whiff of nutmeg. Pour over each pepper and sprinkle with pomegranate seeds.
Mexican national dish - red, white and green for the flag. Red seeds on top of white sauce on top of bright green pepper.
Sounds heavenly! I printed this out! I will try!
mmmm going to have to try this! I make a damn good burrito, My enchiladas ain't to shabby, My tamales need work though. Learned to cook Mexican food from a next door neighbor when I was stationed in San Diego. I taught her Cajun cooking.