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Pork-Stuffed Poblanos With Walnut Cream Sauce

Prep time 25 mins
Cook time 25 mins
Bake time 30 mins
Yield Makes 8 servings

Ingredients

  • 8 large poblano chile peppers
  • 1 pound ground pork
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 2 large tomatoes, chopped
  • 1 small apple, chopped
  • 1/3 cup raisins
  • 1/3 cup diced almonds, toasted
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 cup tomato sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • Walnut Cream Sauce
  • Garnish: cinnamon sticks

How to Make It

  1. Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

  2. Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Gently split chile peppers open lengthwise, keeping stems intact; remove and discard seeds. Set aside.

  3. Cook pork in hot oil in a large skillet over medium-high heat until it crumbles and is no longer pink. Add chopped onion and next 4 ingredients; cook, stirring often, 7 minutes or until onion is tender.

  4. Stir in tomato and next 4 ingredients. Cover, reduce heat, and simmer 5 minutes. Stir in 1 teaspoon salt.

  5. Stir together tomato sauce and next 3 ingredients in a small saucepan over low heat 5 minutes.

  6. Spoon about 1/2 cup pork mixture into each pepper, and place in a lightly greased 13- x 9-inch baking dish. Pour tomato sauce mixture over peppers.

  7. Bake, covered, at 350° for 30 minutes. Top with Walnut Cream Sauce. Garnish, if desired, and serve over Cinnamon Rice Pilaf.

  8. Note: Small green bell peppers may be substituted for poblanos chile peppers. (Do not roast.) Proceed as directed. Bake 45 minutes or until peppers are tender.