Ingredients
3 eggs
1 Pomegranate
5 Chiles poblanos
100 gr. flour
Stuffing
1 kg tomatoes
1 onion
1 garlic
3 apples
5 little pears
3 peaches 
50 grs. almonds
50 grs. raisins
150 gr. acitron or crystallised fruits
2 cups of sugar
¼ kg grounded beef meat
¼ kg grounded pork meat
Nogada (white cream)
200 gr. Fresh cow cheese
1/8 cup cooking sherry
¼ ltr. milk
½ cup sugar
½ kg Walnuts
Preparation
Chop the tomatoes, onion, apple, pears, peaches and acitron into cubes.
Chop the garlic very thinly. Fry it in some oil.
Then add the onion, the tomatoes, and all the fruit.
Add the sugar. Let it simmer for 20 minutes, then cook the meat with some oil and salt.
Put the almonds in some boiling water, to take out the skin. Cut them in thin slices.
When the meat is cooked, add it to the mix.
Add the almonds and raisins. Let it simmer for 10 more minutes.
To prepare the nogada, in a blender put the cheese, milk, ½ cup of sugar, the cooking sherry, and the nuts.
Blend it well. It must be a thick cream with a sweet flavor.
Cook the chiles poblana directly on the stove in boiling water. Put them inside a plastic bag to steam 5 minutes. Then, under cold water, take off the shell. Cut one side and take out the grains.
Separate the whites and yolks of the egg. In a bowl, put the white part, and reserve in a cup the yolks.
Whisk the white part. Then add some flour slowly, salt and the yolks. Mix everything slowly; don´t let the foam become liquid.
Fill the chiles with the stuffing, cover them with the eggs mix, and put it in a pot with boiling oil. Lower the flame. When the egg is cooked, serve on a plate, cover it with the Nogada, and spread the pomegranate over it.
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