This beautiful and delicious dish is traditionally served for Mexican Independence Day because it has the colors of the Mexican flag – red, white and green. The fact that pomegranates are in season at this time of year probably has something to do with it, too.
8 poblano chiles, roasted and peeled.
Note: This is the most time consuming step, and can be accomplished by grilling, broiling, or frying the chiles in hot oil. I prefer the hot oil method because it gets into the little crevasses on the surface of the chiles (think Edward Weston pepper photos!) that the other methods can miss.