Name: Chiles en nogada (Stuffed chile peppers in a walnut sauce)
Yield: 4
Ingredients: 4 medium-sized poblano chiles; 2 teaspoons lard or vegetable oil; 1/2 pound ground pork; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1/2 teaspoon ground cinnamon; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon ground allspice; 1 Roma tomato, cored and chopped (or 1/4 cup canned crushed tomatoes, drained); 1 medium green apple, such as Granny Smith, peeled, cored and chopped; 1/4 cup raisins, chopped; 1/4 dried apricots, chopped; 1/4 cup chopped pecans; Salt and black pepper to taste; 1/2 cup chopped raw walnuts; 1/2 cup sour cream; 4 ounces cream cheese, room temperature; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 cup milk, plus more if desired; Seeds from 1 ripe pomegranate; Chopped cilantro