Cook the pork with the piece of onion, garlic, and salt. Once cooked and slightly cooled, shred the meat finely.

In a large pot, sauté the chopped onion and garlic. Add the shredded pork and fry for a few minutes. Add the tomato and cook until it’s well seasoned. Stir in the sweet spices and bay leaves.

Add the remaining ingredients and simmer on low heat until the liquid is absorbed. Adjust with salt or sugar to taste. Let the filling rest overnight.

The next day, roast the poblano peppers and place them in a plastic bag. Peel the peppers and remove the seeds. Stuff them with the meat filling.

Note: At this step, you can batter and fry the chiles if you like, but we prefer them without batter.

In a blender, combine the walnuts with the liqueur, cheese, cinnamon, and sugar until you have a smooth paste (add a little milk if needed to blend, but don’t let it get too runny). Add this mixture to the sour cream and mix well.