- 8 large poblano chile peppers
- 2 pounds ground pork
- 1 onion, chopped
- 3 garlic cloves, pressed
- 1 tablespoon olive oil
- 1/2 cup dried apricots, chopped
- 1/3 cup dried peaches, chopped
- 1/2 cup dried prunes, chopped
- 1 to 2 teaspoons ground cumin
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon pepper
- Tomato Sauce
- Garnish: fresh cilantro sprigs
How to Make It
Place peppers on an aluminum foil-lined baking sheet.
Bake at 500° for 20 minutes or until peppers look blistered.
Place peppers in a large heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, keeping stems intact. Make a slit along 1 side of each pepper; remove and discard seeds and membranes. Set peppers aside.
Cook pork, onion, and garlic in hot oil in a large skillet over medium heat until pork is browned, stirring until it crumbles; drain. Stir in apricot and next 7 ingredients.
Stuff peppers evenly with pork mixture, and place in a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 20 minutes. Uncover and bake 10 more minutes. Serve with Tomato Sauce. Garnish, if desired.