This is one of Mexico's most famous and beautiful dishes; it even shares the colors of the Mexican flag. Originally from Puebla, it is customarily prepared in July and August, when the best poblano chiles, walnuts, and pomegranates are in season. Though it is becoming popular to substitute pecans and blanched almonds, only fresh walnuts achieve the creamy texture and lightly sweet flavor of the original recipe. You can also make a casserole version of this dish by baking the ground (minced) meat between the top and bottom layers of chile strips, heating it through in the oven, then topping with walnut sauce, parsley, and pomeganate seeds before serving.
