Roast and peel the Poblano Chiles: char them over an open flame or under a broiler until blackened all over, then place in a covered bowl or plastic bag for 10 minutes to steam. Peel off the skins, make a lengthwise slit in each chile, and carefully remove the seeds and membranes without tearing the flesh. Set aside.
Make the picadillo filling: heat Lard in a large skillet over medium heat and sauté the finely chopped White Onion until translucent, then add minced Garlic and cook 30 seconds. Add Ground Beef and Ground Pork and cook, breaking up the meat, until browned.
Stir in chopped Tomatoes and add diced Apple, Pear, Peach and chopped Plantain along with Raisins, Sliced Almonds and small pieces of Acitrón if using. Tuck in a Cinnamon Stick, a few Cloves, a Bay Leaf and a pinch of Thyme Leaves. Season with freshly ground Black Pepper, Sugar and Salt.
Deglaze and simmer the filling: splash in a little Sherry, stir well, then reduce heat and simmer until the mixture is cohesive and most juices have evaporated (about 15–20 minutes). Taste and adjust seasoning; remove the cinnamon stick, cloves and bay leaf before stuffing.
Stuff the chiles: gently open each prepared chile and spoon in the warm picadillo, pressing to fill but keeping the chile intact. Place the stuffed chiles on a serving platter.
Prepare the nogada (walnut sauce): if desired, soak Walnuts in warm Milk for 15 minutes to soften. Drain (reserve a little milk), then blend the walnuts with Mexican Crema, crumbled Queso Fresco, a piece of White Bread soaked and squeezed of excess milk, a pinch of Ground Cinnamon and a little Sugar and Salt to taste, adding reserved milk as needed to reach a smooth, pourable cream. Finish with a splash of Sherry if you like.
Assemble and garnish: pour a generous amount of the nogada over each stuffed chile so they are well coated. Sprinkle with Pomegranate Seeds and chopped Flat-Leaf Parsley for a bright, festive finish. Serve at room temperature or slightly chilled.
