In a large skillet over medium heat, add a tablespoon of oil and sauté the ground meat until browned, about 7–10 minutes. Stir in the spices, dried fruits, and chopped fresh fruits, cooking for another 10 minutes until fragrant.

Preheat your oven to 450°F (230°C). Place the poblano chiles on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skin is blistered.

Once cooled, carefully peel off the skins, cut a slit down one side, and remove the seeds.

Generously fill each poblano with the prepared picadillo filling, pressing down lightly to pack it in.

In a blender, combine the toasted walnuts, cream, spices, and sugar. Blend until smooth and chill for at least 30 minutes.

To serve, place stuffed chiles on a platter, drizzle with nogada sauce, and sprinkle with pomegranate seeds and parsley.