PORK-STUFFED POBLANOS for Vicci
#7
  Re: (...)
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
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#8
  Re: PORK-STUFFED POBLANOS for Vicci by cjs (I screwed up my sear...)
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!
If blueberry muffins have blueberries in them, what do vegan muffins have?
Reply
#9
  Re: Re: PORK-STUFFED POBLANOS for Vicci by labradors ([blockquote]Quote:[h...)
It is so good!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#10
  Re: Re: PORK-STUFFED POBLANOS for Vicci by labradors ([blockquote]Quote:[h...)
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!
Vicci

my cooking adventures
www.victoriasdays.blogspot.com
Reply
#11
  Re: Re: PORK-STUFFED POBLANOS for Vicci by foodfiend ([blockquote]Quote:[h...)
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.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#12
  Re: Re: PORK-STUFFED POBLANOS for Vicci by cjs (don't see why you co...)
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.
Vicci

my cooking adventures
www.victoriasdays.blogspot.com
Reply


Forum Jump:


Users browsing this thread: 1 Guest(s)