For the chiles: In a medium saute pan, heat the vegetable oil over medium heat. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions
and cook until translucent, about 5 minutes.
Add the apples
, cranberries, pears
and garlic and cook for 2 minutes. Stir in the tomato paste
and cook for 2 more minutes.
Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, then remove from the heat.
Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
For the sauce
: In a medium saute pan over medium-low heat, cook the shallots
in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel
color, about 5 minutes.
Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer
until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish
with the cilantro