Pork-Stuffed Poblanos With Walnut Cream Sauce

Ingredients

• 0.3 cup almonds diced toasted
• 1 small apples chopped
• 8 servings walnut cream sauce 
• 1 tablespoon cider vinegar 
• 8 servings garnish: cinnamon sticks 
• 1 large garlic clove minced
• 0.8 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 pound ground pork 
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 8 large poblano chile peppers 
• 0.3 cup raisins 
• 0.3 teaspoon pepper dried red crushed
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1 cup tomato sauce 
• 2 large tomatoes chopped

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• baking pan
• aluminum foil
• ziploc bags

Directions

1. 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.
2. 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.
3. Cook pork in hot oil in a large skillet over medium-high heat until it crumbles and is no longer pink.
4. Add chopped onion and next 4 ingredients; cook, stirring often, 7 minutes or until onion is tender.
5. Stir in tomato and next 4 ingredients. Cover, reduce heat, and simmer 5 minutes. Stir in 1 teaspoon salt.
6. Stir together tomato sauce and next 3 ingredients in a small saucepan over low heat 5 minutes.
7. Spoon about 1/2 cup pork mixture into each pepper, and place in a lightly greased 13- x 9-inch baking dish.
8. Pour tomato sauce mixture over peppers.
9. Bake, covered, at 350 for 30 minutes. Top with Walnut Cream Sauce.
10. Garnish, if desired, and serve over Cinnamon Rice Pilaf.
11. Note: Small green bell peppers may be substituted for poblanos chile peppers. (Do not roast.) Proceed as directed.
12. Bake 45 minutes or until peppers are tender.