Chiles en nogada Recipe - Los Angeles Times

Ingredients

• 1 pound top sirloin beef, fat trimmed
• 2 pounds boneless pork loin, fat trimmed
• 6 tablespoons olive oil
• 1 1/2 cups finely chopped white onions
• 2 tablespoons finely chopped garlic
• 1 cup dry sherry
• 1 1/2 cups chopped tomatoes
• 1/2 cup prunes, thinly sliced
• 1/2 cup dried apricots, thinly sliced
• 1/2 cup dried cranberries
• 2 tablespoons fresh oregano, finely chopped
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3 tablespoons honey
• 3/4 teaspoon salt
• 4 tablespoons butter
• 1/4 cup chopped white onion
• 6 tablespoons minced garlic
• 1/2 cup sherry
• 1 cup walnuts, toasted
• 1/2 cup slivered almonds, toasted
• 2 ounces goat cheese
• 2 tablespoons sour cream
• 3 cups heavy whipping cream
• 1 1/2 cups milk
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 10 large poblano chiles
• Picadillo filling
• 2 1/4 cups shredded Manchego cheese
• Walnut sauce
• 1 cup pomegranate seeds