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Ingredients

• 1½ cups [360 mL] walnut halves, soaked overnight (see Advance Preparation)
• 8 medium poblano chiles, roasted, peeled, and left whole
• ¼ cup [60 mL] butter or lard
• 4 garlic cloves, bruised
• 3 garlic cloves, minced
• 1 large onion, diced
• 1½ pounds [675 g] lean pork, ground
• ¼ cup [60 mL] blanched and slivered almonds
• ¼ cup [60 mL] raisins
• 3 tablespoons [45 mL] candied citron, chopped
• 1 pear, peeled, cored, and diced
• 1 peach, peeled, pitted, and diced
• 2 medium tomatoes, diced
• 1 teaspoon [5 mL] cinnamon
• ¼ teaspoon [1 mL] ground cloves
• ⅛ teaspoon [0.5 mL] grated nutmeg
• 2 bay leaves
• 1 large pinch of dried thyme
• 1 tablespoon [15 mL] black pepper
• ½ cup [120 mL] dry white wine
• Salt to taste
• ½ cup [120 mL] blanched almonds, chopped
• 4 ounces [110 g] cream cheese
• 4 ounces [110 g] goat cheese
• 1 cup [240 mL] half-and-half
• 1 cup [240 mL] heavy cream
• 1 tablespoon [15 mL] grated onion
• 1 scant teaspoon [4 mL] ground cinnamon
• 1 tablespoon [15 mL] dry sherry
• 1 teaspoon [5 mL] salt
• 1 teaspoon [5 mL] sugar
• Seeds from 2 small or 1 large pomegranate
• Cilantro or flat-leaf parsley leaves for garnish

Description

Chow