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Chiles in Walnut Sauce
12 poblano chilies, roasted, seeded and de-veined
Flour
6Eggs, separated
1 teaspoon salt
Corn Oil
3 pomegranates, seeded
Parsley

FILLING
2 pounds ground pork
1 onion, quartered
2 garlic cloves
8 tablespoons butter
1 medium onion, finely chopped
4 cups tomato puree
1 apple, peeled and fine chopped
2 plantains, peeled and chopped
1/4 cup candied citron, finely chopped
1/2 cup raisins
1/2 cup blanched almonds coarsely chopped
1 tablespoon sugar
Salt & Pepper

WALNUT SAUCE
2 cups walnut halves
1/2 cup blanched almonds
1 cup queso fresco (or feta)
1/2 cup half and half
1/2 cup sherry
1 teaspoon salt
Rinse the chilies and pat them dry. Spoon some of the filling inside each one, being careful not to overstuff. Spread the flour on a plate and turn each chile in the flour to coat lightly. Beat the egg whites until stiff. Beat the egg yolks with the salt. Gently fold the yolks and whites together to bake a batter. Dip the chilies into the batter to cover completely.
Heat about 1/2 inch of oil in a heavy skillet Fry the chilies, one or two at a time, until lightly browned. Drain on brown paper.
The chilies can be served cold or at room temperature. Dip the chilies in the walnut sauce until completely covered. Arrange the chilies on a platter. Cover with a little more sauce if needed. Sprinkle the pomegranate seeds and sprigs of parsley.
To make the filling, place the pork, quartered onion, and boil for 20 minutes. Drain and set aside, discarding the onion and garlic.
Heat the butter in a large skillet and sauté the chopped onion for about 4 minutes, until translucent. Add the tomato puree and cook for 10 minutes, stirring occasionally. Add the meant, fruit, citron, raisin, almonds, sugar and salt and pepper to taste. Cook over medium heat for about 10 minutes.
To make the Walnut Sauce, puree all the ingredients. If the sauce is too thick, add more half-and-half.