Mincemeat Stuffed Chiles: Otros Chiles en Frio

Ingredients

• 0.5 teaspoon brown sugar 
• 1  candied citrus peel chopped
• 2 tablespoons nonpareil capers 
• 2  garlic cloves finely minced
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground pepper white
• 0.5 pound ground pork tenderloin lean
• 0.5 pound ground sirloin 
• 2 tablespoons olive oil 
• 12 large poblano chiles peeled
• 0.3 cup raisins 
• 1 cup roasted pureed peeled
• 1 teaspoon salt 
• 0.3 cup pineapple vinegar 
• 0.8 cup virgin olive oil 
• 3 cups water 
• 1 tablespoon onion white minced
• 0.3 cup almonds whole
• 1 cup almonds whole

Equipment

• food processor
• frying pan
• sauce pan
• mixing bowl

Directions

1. Simmer the almonds in 2 cups water for 2 minutes in a 1-quart saucepan.
2. Drain and cool.
3. Remove the peels by gently rubbing the almonds between your fingers. Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds.
4. Coarsely chop almonds and raisins in a food processor and set aside.
5. Heat the oil in a 12-inch skillet over a medium flame.
6. Saute the garlic and onions until the onions become translucent.
7. Add the ground pork and beef and continue sauteing until the meat mixture is browned.
8. Add the pureed tomato and cloves and saute about 1 minute.
9. Add the remaining ingredients, including the ground almonds and raisins. Continue cooking until all the moisture has been reduced. Set the mincemeat aside to cool. Fill each chile with 2 tablespoons of mincemeat stuffing. Arrange the chiles on a bed of lettuce either on individual plates or a large platter. Spoon dressing over the chiles, making sure that each one is thoroughly covered.
10. Serve immediately.
11. Simmer the almonds in 3 cups water for 2 minutes in a 2-quart saucepan.
12. Drain and cool.
13. Remove the peels by gently rubbing the almonds between your fingers. Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds.
14. Place almonds and capers in a food processor and grind to a fine paste. Slowly add oil and process until mixture attains a pesto-like consistency.
15. Pour into a mixing bowl and briskly stir in the wine or vinegar and salt. Spoon dressing over the chiles, making sure that each one is thoroughly covered.