Chiles en Nogada

6 oz Pepper Poblano Chili Fresh
4 oz Pork Cushion Meat Boneless Carnita Style Fully Cooked Boil in Bag Frozen
1 Tbsp Almond Sliced Blanched Raw
2 Tsp Garlic Whole Peeled Reclosable Bag 100-130 Cnt/lb Fresh
1 Ea Potato 60 Count Average Idaho Russet Us #1 Grade Carton Temperature Control Above 40 Degrees Fresh, Diced and boiled
1/4 oz Cilantro, Chopped
1 oz Tomato Roma Fresh, Diced
1 oz Onion Yellow Jumbo Us #1 Fresh, Diced small
1 oz Currant Zante Dried
2 oz Cheese Goat Crumbled 2 Pound Tray Refrigerated
2 1/2 oz Milk Whole White Select Plastic Refrigerated
3 oz Walnut Halves and Pieces Raw
1 Ea Bread White Pullman 32 Ounce 1 /2" 30 Slice Baked Frozen, Diced
1/8 Ea Parsley Bunched Us #1 Washed Cleaned 6 Count Fresh, Chopped fine
1/2 Tsp Pomegranate Arils Dried

Take the poblano peppers and cook on a grill or open flame until the skin is charred and loose.
Cover them in a bowl wrapped in plastic wrap for 10 minutes and scrape the charred skin off.
Carefully cut a slit into the poblano pepper and remove the seeds. Meanwhile, mix together the carnita meat, onion, garlic, tomato, cilantro, almonds and black currants and sauté for 4-5 minutes until the flavors come together. Place the mixture inside of the 2 poblano peppers.
For the sauce, place the milk, goat cheese, bread and walnuts into a blender with a pinch of kosher salt and puree until smooth.
Place the poblano peppers on a plate and garnish with the sauce. Finish off with the chopped parsley and pomegranate tendrils.
Place the poblano peppers on a plate and garnish with the sauce. Finish off with the chopped parsley and pomegranate tendrils.