This was a spectacular combination of flavors! It was a little time-consuming, but well worth it. Make sure to broil the peppers long enough to char the skin so it is easier to peel the skin off. Wouldn't change a thing.
Pork-Stuffed Poblanos With Walnut Cream Sauce
Yield: Makes 8 servings
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Bake: 30 Minutes
- 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
- 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.
- 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.
- 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.
- Stir in tomato and next 4 ingredients. Cover, reduce heat, and simmer 5 minutes. Stir in 1 teaspoon salt.
- Stir together tomato sauce and next 3 ingredients in a small saucepan over low heat 5 minutes.
- 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.
- Bake, covered, at 350° for 30 minutes. Top with Walnut Cream Sauce. Garnish, if desired, and serve over Cinnamon Rice Pilaf.
- 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.
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