1)For the filling:
Heat the oil in a large frying pan, sauté the onion and garlic until transparent. Add the ground meats, salt, and spices. Cook for 3 minutes.
Add the tomato puree, sherry wine, diced apple, plantain, peach, and add the almonds at the very end. Let it simmer until almost all the liquid has evaporated and everything is cooked.

2)For the Nogada:
Blend the walnut, sugar, salt, and Centro American cream. If necessary, add a little skim milk for a lighter consistency.

3)Fill the peppers:
Add the filling to each cleaned and peeled poblano pepper. Serve it hot, partially bathed with the cold nogada, sprinkle the pomegranate on top and decorate with the chopped parsley.