| 6 | | Chiles poblanos |
| 1 | sm | Bunch Italian parsley |
| | Seeds of one small pomegranate |
| | PICADILLO |
| 3 | lb | Boneless pork |
| 1/2 | | Onion; sliced |
| 2 | | Cloves garlic; peeled |
| 1 | tb | Salt |
| 6 | tb | Lard or the fat from the broth |
| 1/2 | md | Onion; finely chopped |
| 3 | | Cloves garlic; peeled and chopped |
| 8 | | Peppercorns |
| 5 | | Whole cloves |
| 1/2 | | Inch stick cinnamon |
| 3 | tb | Raisins |
| 2 | tb | Almonds; blanched & slivered |
| 2 | tb | Acitron or candied fruit; chopped |
| 2 | ts | Salt |
| 1 1/4 | lb | Tomatoes; peeled and seeded |
| 1 | | Pear; peeled and chopped |
| 1 | | Peach; peeled and chopped |
| | NOGADA (WALNUT SAUCE |
| 25 | | Fresh walnuts; shelled |
| 1 | sm | Piece white bread; without crust |
| 1/4 | lb | Farmer cheese |
| 1 1/2 | c | Thick Sour Cream; See recipe |
| 1/2 | ts | Salt; * |
| 1 | lg | Pinch powdered cinnamon |
