Chiles en nogada

Place the beef and pork in a food processor and pulse until the meat is coarsely ground. (Or finely chop it by hand with a sharp knife.)

Heat the oil in a large skillet. Add the onions and garlic and cook until light brown, about 15 minutes. Remove the pan from the heat and add the sherry. Raise the heat to medium-high, return the pan to the heat, and simmer for 3 minutes, or until reduced by three-fourths. Add the beef and pork and cook until almost cooked through, about 7 minutes. Add the tomatoes, prunes, apricots, cranberries, oregano, cinnamon, cloves, honey and salt and cook for 5 minutes.

Melt the butter in a medium saucepan. Add the onion and garlic and saute until tender, about 2 minutes. Add the sherry and cook for 3 to 4 minutes to reduce slightly. Add the walnuts, almonds, goat cheese, sour cream, whipping cream, milk, cinnamon and salt and cook for 30 minutes over low heat, stirring often.

Puree the sauce in a blender (in batches, if necessary), then strain through a fine sieve, discarding the solids. Taste and adjust the seasoning. The sauce should be the consistency of thick cream.

Preheat the oven to 350 degrees. Roast the chiles, then peel them, but leave the stems attached. Make a small cut in each chile and remove the seeds. Fill each chile with about three-fourths of a cup of the picadillo filling and one-fourth cup of the shredded cheese. Place the filled chiles on a baking sheet and warm in the oven for about 7 minutes.

Spoon about a half-cup of the walnut sauce onto each plate. Place one chile in the center of the plate and pour a little more sauce over the top. Garnish with the pomegranate seeds. Serve hot.