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Photo: J. Savage Gibson; Styling: Trinda Gage Photo by: Photo: J. Savage Gibson; Styling: Trinda Gage

Poblanos Stuffed With Pork And Fruit

Southern Living NOVEMBER 1997

  • Yield: 4 to 6 servings


  • 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


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.


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Poblanos Stuffed With Pork And Fruit Recipe