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1
Preheat the oven to 350 degrees F.
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2
Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes.
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3
Stem the chiles an add to a blender with the whole garlic clove and blend until smooth.
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4
Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes.
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5
Add the pork and cook until no longer pink, 2 to 3 minutes.
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6
Add the tomato/chile sauce to the pork mixture and heat through.
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7
Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes.
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8
Remove the skin and seeds, keeping the pepper whole.
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9
Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture.
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10
Mix in the almonds, raisins and season with salt.
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11
Spoon the pork mixture into the poblano chile.
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12
Put the chile in the oven and bake until heated through, 15 to 20 minutes.
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13
Meanwhile, blend the remaining plantains with the heavy cream.
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14
Spoon the plantain sauce on the bottom of a plate and top with the chile relleno.
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15
Sprinkle with the cilantro over the top and serve.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
