Pork-Stuffed Poblanos With Walnut Cream Sauce

Name: Pork-Stuffed Poblanos With Walnut Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; Garnish: cinnamon sticks

Servings: persons

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
Garnish: cinnamon sticks

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 350u00b0 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.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 large poblano chile peppers, 1 pound ground pork, 1 tablespoon olive oil, 1 medium onion, chopped, and more.

Yes, Pork-Stuffed Poblanos With Walnut Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!