- 6 fresh poblanos, roasted, peeled and seeded
- 1 tablespoon vegetable oil
- 1/2 yellow onion, minced
- 1/2 pound grass-fed ground pork
- 1/2 pound grass-fed ground beef
- 2 tablespoons toasted and finely chopped almonds
- 2 tablespoons raisins, soaked in hot water for 10 minutes
- 2 tablespoons dried pineapple, chopped
- 2 tablespoons chopped apple
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cinnamon
- 1 tablespoon chipotle en adobo
- 3 plum tomatoes, diced
- 4 cups peeled whole almonds
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 tablespoon dried pineapple
- Kosher salt
- 1 cup pomegranate seeds
Warm the olive oil in a large frying pan over medium high heat. Add the onions and cook until soft, about 7 minutes. Add the pork, beef, almonds, raisins, pineapple, oregano, cinnamon and chipotle and cook for 10 minutes. Add the tomatoes and cook for an additional 3 to 4 minutes. Season with salt. Make a slit in the top of the poblanos and stuff the chiles with the filling, dividing the mixture evenly among the chiles.
Preheat oven to 375°F. Place the stuffed chiles in an oiled baking dish and bake until the chiles are hot, 15 to 20 minutes.
In the meantime, for the salsa, blend all ingredients until smooth. Season with salt.
To serve, place one chile in the center of a serving plate. Spoon the room-temperature salsa over the chile and garnish with pomegranate seeds.
*Specialty ingredients may be sourced from most Hispanic markets in the Bay Area.
Recipes courtesy of Copita Tequileria y Comida in Sausalito.