Categories: Mexican
Ingredients
- 8 poblano peppers
- 1/2 cup walnuts
- 2 cups heavy cream
- 2 tsp grated orange zest
- Salt and pepper
- 2 tbsp. olive oil
- 2 lbs. ground pork or beef
- 1 onion, chopped
- 4 garlic cloves, finely chopped or grated
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 2 tbsp. tomato paste
- 1/4 cup raisins
- 1 cup beef stock
Directions
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Preheat the broiler.
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Place the poblanos on a rimmed baking sheet and char under the broiler, flipping as each side blackens, until the entire pepper is blackened, about 3 minutes on each side. Leave the oven door open a crack to allow steam to escape as the peppers cook. While the charred peppers are still hot, transfer them to a large bowl and cover with plastic wrap. Let the peppers steam until the skin is loose and the peppers can be handled, about 5 minutes. Peel the skin from the peppers and cut each one open with a single slice from the stem to the base. Carefully scoop out the seeds of the pepper, maintaining the pepper’s entire shape. Reserve the peppers.
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When the peppers are removed from the broiler, turn the oven to 400. In a skillet over medium heat, toast the walnuts until they’re aromatic and golden brown, about 5 minutes. When they are toasted, put them in a food processor and pulse until they’re ground.
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In a small pot over medium heat, combine the cream, ground toasted walnuts, orange zest and salt and pepper. Bring the liquid up to a bubble and then reduce the heat to medium and simmer until the cream has thickened, about 5 minutes.
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While the cream is working, place a large skillet over medium-high heat with the olive oil, add the meat, and cook the meat for 5 minutes, stirring occasionally to break up the lumps. Add the onions and garlic to the pan and cook until the onions are tender, 4 to 5 minutes more. Stir in the cumin, smoked paprika, cinnamon, tomato paste, raisins, beef stock and salt and pepper. Cook the mixture until the liquid has reduced and has thickened, about 1 minute.
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Fill the poblanos with the meat filling and arrange them in a serving dish or in individual shallow bowls. Top with thickened cream sauce and serve with rice.