Poblanos Stuffed With Pork And Fruit |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 large poblano chile peppers |
2 pounds ground pork |
1 onion, chopped |
3 garlic cloves, pressed |
1 tablespoon olive oil |
1/2 cup dried apricots, chopped |
1/3 cup dried peaches, chopped |
1/2 cup dried prunes, chopped |
1 to 2 teaspoons ground cumin |
1/2 teaspoon ground cloves |
1/4 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 teaspoon pepper |
tomato sauce |
garnish: fresh cilantro sprigs |
Directions:
1. Place peppers on an aluminum foil-lined baking sheet.
2. Bake at 500° for 20 minutes or until peppers look blistered.
3. 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.
4. Cook pork, onion, and garlic in hot oil in a large skillet over medium heat until pork is browned, stirring until it crumbles; drain. Stir in apricot and next 7 ingredients.
5. Stuff peppers evenly with pork mixture, and place in a lightly greased 13- x 9-inch baking dish.
6. Bake, covered, at 350° for 20 minutes. Uncover and bake 10 more minutes. Serve with Tomato Sauce. Garnish, if desired.
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