Pork-Stuffed Poblanos With Walnut Cream Sauce

Name: Pork-Stuffed Poblanos With Walnut Cream Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters diced almonds, toasted; 1 small apple, chopped; 8 servings Walnut Cream Sauce; 1 Tbsp cider vinegar; 1 stick Garnish: cinnamon; 1 large garlic clove, minced; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 454 grams ground pork; 1 Tbsp olive oil; 1 medium onion, chopped; 8 larges poblano chile peppers; 79 milliliters raisins; 0 teaspoons dried crushed red pepper; 0 teaspoons salt; 1 teaspoon salt; 1 teaspoon sugar; 237 milliliters tomato sauce; 2 larges tomatoes, chopped

Pork-Stuffed Poblanos With Walnut Cream Sauce might be a good recipe to expand your side dish collection. Watching your figure? This gluten free and dairy free recipe has 280 calories, 13g of protein, and 17g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of almonds, garnish: cinnamon sticks, walnut cream sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

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.

Ingredients you will need

Chili Pepper

Peppers

Equipment you will use

Aluminum Foil

Baking Sheet

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.

Ingredients you will need

Chili Pepper

Peppers

Seeds