prep 30 minutes bake 15 minutes at 425°F + 20 minutes at 350°F stand 15 minutes
- 8 large fresh poblano chile peppers
- 12 oz. ground pork
- ½ cup chopped onion
- 1 medium fresh jalapeño chile pepper, seeded and finely chopped (tip) (optional)
- 1 clove garlic, minced
- Vegetable oil (optional)
- 1⅓ cups chopped peeled and seeded tomatoes
- 1 cup coarsely shredded unpeeled pear
- 1 8.75-oz. can whole kernel corn, drained
- ¼ cup raisins
- ½ tsp. salt
- ¼ tsp. ground cinnamon
- ¼ tsp. black pepper
- ½ cup pecans or pine nuts, toasted (tip)
- 1 8-oz. carton sour cream
- 2 Tbsp. milk
- 1 tsp. lime juice
- ⅛ tsp. ground cinnamon
- Chili powder (optional)
- Pumpkin seeds (pepitas), toasted (tip)
1. Preheat oven to 425°F. Place whole poblano peppers on a foil-lined baking sheet. Roast 15 to 20 minutes or until peppers are charred and tender, turning once or twice. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes or until cool enough to handle. Using a sharp knife, gently remove skins from peppers (
tip). Carefully cut one vertical slit the length of each pepper, keeping stem intact. Remove seeds. Reduce oven temperature to 350°F.
2. Meanwhile, for filling, in a large skillet cook pork, onion, jalapeño pepper, and garlic over medium heat until pork is browned, adding oil if necessary to prevent sticking. Drain off any fat. Stir in the next seven ingredients (through black pepper). Simmer, uncovered, 10 minutes. Cool.
3. Spoon about ½ cup of the filling into each poblano pepper. Place stuffed peppers in an ungreased 3-qt. rectangular baking dish. Bake, uncovered, 20 minutes or until heated through.
4. For sauce, place nuts in a blender or food processor. Cover and blend or process until finely ground. In a bowl stir together ground nuts and the next four ingredients (through cinnamon). Spoon sauce over stuffed peppers. Sprinkle with chili powder (if desired) and pumpkin seeds.
number of servings 8
per serving 290 cal., 18 g fat (6 g sat. fat), 46 mg chol., 235 mg sodium, 23 g carb., 3 g fiber, 8 g sugars, 12 g pro.
MAKE AHEAD
Prepare as directed through Step 3, except do not bake. Cover and refrigerate up to 8 hours. Uncover and continue as directed, baking 30 minutes or until heated through.