Poblanos Stuffed with Pork and Fruit
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
8 large poblano chile peppers
2 lbs ground pork
1 onion, chopped
3 garlic cloves, pressed
1 Tbsp olive oil
1/2 cup dried apricots, chopped
1/3 cup dried peaches, chopped
1/2 cup dried prunes, chopped
1 to 2 tsp ground cumin
1/2 tsp ground cloves
1/4 tsp ground cinnamon
1/2 tsp salt
1 tsp pepper
Garnish: fresh cilantro sprigs
Place peppers on an aluminum foil-lined baking sheet.
Bake at 500° for 20 minutes or until peppers look blistered.
Place peppers in a large heavy-duty zip-top plastic bag seal and let stand 10 minutes to loosen skins. Peel peppers, keeping stems intact. Make a slit along 1 side of each pepper. Remove and discard seeds and membranes. Set peppers aside.
Cook pork, onion, and garlic in hot oil in a large skillet over medium heat until pork is browned, stirring until it crumbles, then drain. Stir in apricot and next 7 ingredients.
Stuff peppers evenly with pork mixture, and place in a lightl
Bake, covered, at 350° for 20 minutes. Uncover and bake 10 more minutes. Serve with Tomato Sauce. Garnish, if desired.
Makes 4 to 6 servings.
From Southern Living, November 1997.