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1
For the chiles: Heat a large skillet over high heat.
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2
Add the canola oil when hot.
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3
Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes.
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4
Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes.
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5
Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute.
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6
Add the tomato paste and stir so the paste coats all of the ingredients.
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7
Add the red wine and cook until the chicken is tender, about 5 minutes.
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8
Season with salt and pepper and let cool slightly.
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9
Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.
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10
For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes.
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11
Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute.
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12
Add the white wine and reduce until almost gone, 3 to 4 minutes.
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13
Add the cream and simmer until reduced by half, 5 to 7 minutes.
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14
Season with salt and pepper and finish with the almonds.
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15
For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top.
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16
Garnish with the cilantro and pomegranate seeds.
