To make the stuffing, heat the oil in sauté pan over medium heat. Add the onion and garlic and cook until transparent.
Add the dried fruits, bay leaves and canella and sauté until warmed through, about 2 to 3 minutes. Add in ground beef and sauté until cooked through, 5 to 10 minutes.
Stir in the toasted almonds and season to taste with salt and pepper. Remove from heat and allow to cool. Remove the bay and canella. In the meantime, start Nogada sauce.
To make the Nogada sauce, place all ingredients in a blender and blend until smooth, creamy and well incorporated.
To make the stuffed chiles, preheat the oven to 350F. Place the poblano peppers on a sheet tray and drizzle with the oil.
Roast in oven for 3 to 5 minutes until skin comes off easily. Remove from sheet pan and use an old, clean dishtowel to wipe skin off peppers. Cut a slit in pepper and remove seeds.
Stuff peppers with cooled stuffing mixture. Cover stuffed peppers with Nogada sauce.
Garnish with chopped parsley, pomegranate seeds and chopped walnuts in bands from left to right, resembling the flag of Mexico.