Directions
In a frying pan over low heat add olive oil, fry the garlic and onion until golden; add cranberries, almonds, meats and acitrón; season well; mix stirring continually, cook until the meat browns; remove from heat. Stuff the poblano peppers with the meat.
Place the peppers on plates and pour on the cranberry nogada. Decorate with cranberries and chopped parsley. Upon serving, plate can be decorated with a fresh sprig of parsley or coriander. Tip: If fresh walnuts are not available, substitute with dried walnuts