Chiles en Nogada (Chilies in Walnut Sauce) 
You must start this dish one day ahead by soaking the walnuts overnight.
It's also delicious without the chiles or pomegranates: just picadillo over rice, with walnut sauce.

INGREDIENTS

Walnut Sauce:
This makes too much for the amount of picadillo. It could be halved, although leftovers are amazing on cauliflower.
1 heaping cup of shelled walnut halves
Milk (about 1 cup)
1/4 lb queso fresco (or farmer's cheese) - cotija was good, but not quite right
1 & 1/2 cups sour cream (try part or all yogurt)

Chiles:
6 large poblano chiles (use only poblanos for this dish)

Picadillo:
1 & 1/4 pounds ground meat (turkey is traditional)
salt
4 Tbsp oil
1/2 medium onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 Tbsp butter
3/4 teaspoon ground cinnamon (omit??)
1/2 teaspoon black pepper
1/8 teaspoon ground cloves (omit??)
1 cup crushed, fire roasted tomatoes
1/2 cup raisins
2 Tbsp blanched and slivered almonds, roughly chopped
1 apple, peeled, cored, chopped

Garnish:

1/2 cup pomegranate seeds

THE NIGHT BEFORE

Blanch the walnuts for one minute in boiling water, then remove most of the papery bitter skins from the walnut pieces.

Place the walnuts in a bowl, cover them with milk to soak, and chill them overnight in the refrigerator.

THE DAY OF

Roast and peel the chiles:

Be careful to leave the stem area intact. 
Rinse the chilies and pat them dry. 

Make the walnut sauce:

Drain the walnuts (save the milk for the sauce). 
Puree nuts, milk, cheese, and sour cream until completely smooth.

Make the picadillo filling:

Brown the meat and remove from pan.
Saute onion until soft, adding more oil as needed. 
Add the cinnamon, black pepper, cloves, and garlic and cook another minute.
Melt butter in the pan, add cooked meat, and use a wooden spoon to break up any clumps.  
Add the tomatoes, raisins, almonds, and apple. If the mixture seems a little dry, add a tablespoon or two of water. 
Adjust spices.

Assemble the chiles en nogada:

Stuff the chilies with the picadillo. 
To serve, cover the stuffed chiles with the walnut sauce and sprinkle with pomegranate seeds.