Roast the chiles and remove the skins and seeds.
烤辣椒和去除皮和籽。
Heat the oil over medium heat. Add in the beef or pork until done. Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
中火加熱油，加牛肉或豬肉炒至接近熟，加了大蒜，洋蔥，蘋果，杏仁，肉桂，肉荳蔻，小茴香，鹽和胡椒少許，煮約5分鐘。
Beat the egg whites with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown.
用攪拌機或打蛋器打蛋白，加蛋黃和少許鹽。每個辣椒蘸蛋液，並炸至金黃色。
Stuff the chiles with stuffing. Mix the crema, walnuts and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.
將餡的釀進辣椒。混合忌廉、核桃、糖與淡奶，淋在新鮮煮熟的辣椒，撒上石榴籽。
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