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This is the post I got the recipe from just in case it hasn't been posted here:
Jean -- "Ran across this recipe in an old Southern Living mag. What a great combination of flavors!! Really good."
Pork-Stuffed Poblanos With Walnut Cream Sauce
8 large poblano chile peppers
1 pound ground pork (didn't have, used l/o chicken breast)
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 (I used Heirlooms, very good)
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 (had marinara 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.
Note: Small green bell peppers may be substituted for poblanos chile peppers. (Do not roast.) Proceed as directed. Bake 45 minutes or until peppers are tender.
Yield: Makes 8 servings
Walnut Cream Sauce
This recipe goes with Pork-Stuffed Poblanos With 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
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If you try this, hope you enjoy it as much as Billy (BJ) and I do!! And the walnut cream is great for anything you find in the frig to dip in it.....it's that good!
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Jan
Please spay and neuter your pets.