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+-- Thread: PORK-STUFFED POBLANOS for Vicci (/showthread.php?tid=69792)
PORK-STUFFED POBLANOS for Vicci - cjs - 11-14-2008
I screwed up my search for the thread this is posted in, so instead of waiting - my middle name is not patience
- I'll just post it again. This is so good! it's a old BH&G recipe, I think.When we (a lot of us) were making this dish a couple of years ago, we were putting the walnut sauce on everything!
PORK-STUFFED POBLANOS
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
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.
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.
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. Stir in tomato and next 4 ingredients. Cover, reduce heat, and simmer 5 minutes. Stir in 1 teaspoon salt
Stir together tomato sauce and next 3 ingredients in a small saucepan over low heat 5 minutes.
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.
Bake, covered, at 350° for 30 minutes. Top with Walnut Cream Sauce. Garnish, if desired, and serve over Cinnamon Rice Pilaf.
Yield: Makes 8 servings
Walnut Cream Sauce
1 (3-ounce) package cream cheese, softened
1/2 cup walnuts, toasted
1/2 cup sour cream
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
1/2 teaspoon sugar
1/4 teaspoon salt
Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.
Yield: Makes 1 1/2 cups
Re: PORK-STUFFED POBLANOS for Vicci - labradors - 11-14-2008
Quote:
PORK-STUFFED POBLANOS for Vicci
Vicci, nothing! I'll be trying this one!!! Not right away - maybe after Thanksgiving, but I have definitely saved it! Wow!
Re: PORK-STUFFED POBLANOS for Vicci - cjs - 11-14-2008
It is so good!
Re: PORK-STUFFED POBLANOS for Vicci - foodfiend - 11-16-2008
Quote:
[blockquote]Quote:
PORK-STUFFED POBLANOS for Vicci
Vicci, nothing!
[/blockquote]
Hey, it's really sad to see that in print!!!
Jean, these sound so very good, thank you so much for taking the time to post it! Two questions:
One, DH and I don't eat red meat, so do you think that ground turkey, plus some spices perhaps, may work instead of the pork?
Two, we have a vegetarian friend and I was thinking that perhaps, instead of any kind of meat, I could add cheese before stuffing the peppers. Think it would work?
That walnut cream sauce... mmmmmmmmmmmm!
Re: PORK-STUFFED POBLANOS for Vicci - cjs - 11-17-2008
don't see why you couldn't do either/or of the substitutions you mentioned. With ground turkey, I don't think you'd need anymore spicing/flavoring up, there is plenty of flavor in the dish. have fun with it.
Re: PORK-STUFFED POBLANOS for Vicci - foodfiend - 11-19-2008
Thanks, Jean. It's good to know that I don't have to do anything "to" the ground turkey. That recipe looks just amazing and I am looking forward to making it, probably next week.