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1
Preheat the broiler.
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2
Place the poblanos on a rimmed baking sheet and char under the broiler, flipping as each side blackens, until the entire pepper is blackened, about 3 minutes on each side.
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3
Heads up: Leave the oven door open a crack to allow steam to escape as the peppers cook.
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4
The peppers may also be charred over an open flame on a gas stovetop.
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5
While the charred peppers are still hot, transfer them to a large bowl and cover with plastic wrap.
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6
Let the peppers steam until the skin is loose and the peppers can be handled, about 5 minutes.
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7
Peel the skin from the peppers and cut each one open with a single slice from the stem to the base.
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8
Carefully scoop out the seeds of the pepper, maintaining the peppers entire shape.
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9
Reserve the peppers.
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10
When the peppers are removed from the broiler, turn the oven to 400F.
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11
In a skillet over medium heat, toast the walnuts until theyre aromatic and golden brown, about 5 minutes.
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12
When they are toasted, put them in a food processor and pulse until theyre ground.
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13
In a small pot over medium heat, combine the cream, ground toasted walnuts, orange zest, and salt and pepper.
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14
Bring the liquid up to a bubble and then reduce the heat to medium and simmer until the cream has thickened, about 5 minutes.
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15
While the cream is working, place a large skillet over medium-high heat with the EVOO, add the meat, and cook the meat for 5 minutes, stirring occasionally to break up the lumps.
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16
Add the onions and garlic to the pan and cook until the onions are tender, 4 to 5 minutes more.
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17
Stir in the cumin, smoked paprika, cinnamon, tomato paste, raisins, beef stock, and salt and pepper.
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18
Cook the mixture until the liquid has reduced and has thickened, about 1 minute.
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19
Fill the poblanos with the meat filling and arrange them in a serving dish or in individual shallow bowls.
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20
Top with thickened cream sauce and serve with rice.
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21
Garnish with pomegranate seeds after you take the rellenos out of the oven and just before serving.
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22
This is a traditional garnish for this type of relleno.
