Pork Stuffed Poblanos With Walnut Cream Sauce
- 8 lrg poblano chile peppers
- 1 lb grnd pork
- 1 Tbsp. extra virgin olive oil
- 1 med onion minced
- 1 lrg garlic clove chopped
- 1 tsp grnd cumin
- 3/4 tsp grnd cinnamon
- 1/4 tsp grnd red pepper
- 2 lrg tomatoes minced
- 1 sm apple minced
- 1/3 c. raisins
- 1/3 c. diced almonds toasted
- 1 Tbsp. cider vinegar
- 1 tsp salt
- 1 c. tomato sauce
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp dry crushed red pepper
- Walnut Cream Sauce (see recipe)
- Cinnamon sticks for garnish
- Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 min on each side or possibly till peppers look blistered.
- Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 min to loosen skins. Peel peppers. Gently split chile peppers open lengthwise, keeping stems intact; remove and throw away seeds. Set aside.
- Cook pork in warm oil in a large skillet over medium-high heat till it crumbles and is no longer pink. Add in minced onion and next 4 ingredients; cook, stirring often, 7 min or possibly till onion is tender.
- Stir in tomato and next 4 ingredients. Cover, reduce heat, and simmer 5 min. Stir in 1 tsp. salt.
- Stir together tomato sauce and next 3 ingredients in a small saucepan over low heat 5 min.
- Spoon about 1/2 c. pork mix into each pepper, and place in a lightly greased 13- by 9-inch baking dish. Pour tomato sauce mix over peppers.
- Bake, covered, at 350 degrees for 30 min. Top with Walnut Cream Sauce. Garnish, if you like, and serve over a cinnamon rice pilaf.
- This recipe yields 8 servings.
- Comments: Small green bell peppers may be substituted for poblanos. (Don't roast.) Proceed as directed. Bake 45 min or possibly till peppers are tender.
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