| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Eggs, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 8 |
|
Chiles poblano |
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion; diced |
| 1 |
|
Garlic clove; minced |
| 1 |
lb |
Ground pork |
| 6 |
|
Canned plum tomatoes; seeded and diced |
| 1/4 |
c |
Raisins |
| 2 |
tb |
Red wine vinegar |
| 1/4 |
ts |
Each ground cumin and cinnamon |
|
|
Salt and black pepper |
| 1/2 |
c |
Flour |
| 2 |
|
Eggs; beaten |
|
|
Sour cream for garnish |
INSTRUCTIONS
Roast and peel chiles, being careful not to cook through flesh. Carefully
cut one lengthwise slit in each and remove seed sac beneath stem. Set aside
for stuffing.
Heat 1 tablespoon oil in large skillet over medium heat. Saute onion and
garlic until soft, about 5 minutes.
Add pork and cook, stirring and tossing, until evenly browned.
Add remaining ingredients and reduce heat. Cook over medium low heat,
stirring occasionally, until liquid is evaporated, about 1/2 hour.
Divide pork mixture and stuff into each chile. Dip each first in flour and
then in egg to lightly coat.
Heat remaining oil in large skillet over medium heat. Saute chiles, split
side up, until lightly browned on 3 sides, 2 minutes total.
Serve with dollops of sour cream.
Posted to CHILE-HEADS DIGEST by Lipant1@aol.com on Nov 28, 1999, converted
by MM_Buster v2.0l.
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