Wash the poblano peppers, dry them with a towel, and roast them on a griddle over medium heat until well charred on all sides. Place them in a sealed plastic bag to steam for a few minutes—this will make them easier to peel. Peel off the skins, then make a small slit down the center and use a spoon to remove the veins and seeds. Be careful not to tear the peppers so they can be stuffed.

Before cooking the meat, make sure all your vegetables and fruits are washed, peeled if needed, and diced. In a large skillet, sauté the finely chopped onion and garlic. Add the ground beef and pork. Once cooked, add the diced tomatoes and cook for 5 minutes. Season with salt, pepper, nutmeg, cinnamon, cumin, and garlic powder.

Next, add the diced apples, peaches, fried plantain, and pear. The plantain can be added raw or fried, but fried is preferred. Cook for 10 minutes, then add tomato puree as needed—the mixture should not be too soupy or too dry.

Add the dried fruits, cranberries, pine nuts, and sliced almonds. Cook for 10 more minutes. Taste and adjust seasoning—the flavor should be slightly sweet with a well-seasoned base.

For the nogada, blend the heavy cream, cheese, wine, walnuts, pecans, almonds, cinnamon, nutmeg, salt, and sugar. Gradually add the milk as needed until the sauce is slightly thick.