It is a traditional dish to celebrate Mexican

Independence Day on September 16, these chiles

have a minced pork filling enhanced with chopped
fruit, and a creamy walnut sauce. This recipe is
divided in 3 parts, the filling, the walnut sauce, and
the chiles.
For the filling part we can include, any type of meat,
onion, salt, garlic and all this have to go fried before
we put it into the chiles.
For the walnut sauce, we need walnuts, milk, some
fresh cheese, cream, sugar and salt to taste. We
have to put walnuts on a pan and let them boil with
some water, let them dry, and after that we have to
mix everything. Season with salt, and transfer to a
bowl; cover and refrigerate until ready to use.
Next for chiles, we have to place poblano chiles on a foil-
lined baking sheet and broil, turning, until blackened all
over, let cool. Peel and discard skins, stems, and seeds,
and cut a slit down the length of each chile. Remove and
discard seeds and ribs, keeping chile intact. Place about 2-
3 tbsp. filling inside each chile, and close chile around
filling to form a tight roll.
Finally, we have to fill chiles with the filling meat we already
prepared, we cover chiles with the walnut sauce and we
decorate with some grenade.