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
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
www.achefsjourney.com