Pork-Stuffed Poblanos With Walnut Cream Sauce |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 1 |
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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 |
Directions:
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.
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