Chiles en Nogada - The Local Palate

Ingredients

• 12 ounces pork shoulder, cut into 1 inch pieces
• 4 cups pork stock or water
• 3 tablespoons corn oil
• 2 roasted tomatoes, peeled and chopped
• 2 tablespoons chopped white onion
• 1 garlic clove, chopped
• 1 pound peaches
• large dice, skin on
• 1 pound Washington Red Apples, large dice, skin on
• 1 pound Bosc Pears, large large dice, skin on
• 1 ripe plantain, large dice, skinned,⅓ cup raisins, whole
• ⅓ cup sliced almonds, toasted
• 3 tablespoons sugar
• 8 large poblano peppers, roasted, peeled and seeded carefully, stem attached
• 2 cups flour,1 tablespoon salt
• Walnut Sauce (recipe follows)
• Pomegranate seeds for garnish
• 3 cups milk
• 4 cups walnuts
• ½ cup cinzano
• 8 ounces queso aneso
• 1 cup sugar