Recipe Inspiration

Ingredients...

10 medium sized poblano peppers

30ml vegetable oil

750g mince pork

200g onion - diced

35g cloves garlic, minced

1g dried oregano

60g Essential Cuisine Dark Mexican Style Seasoning

400g tinned chopped tomatoes

100g green apple, peeled, cored and chopped

50g raisins, chopped

50g dried apricots, chopped

50g pecans, chopped

Salt and freshly cracked black pepper, to taste

For the Walnut Sauce

200g raw walnuts, toasted and skins rubbed off

250g low fat sour cream

200g fat free cream cheese, room temperature

1g cinnamon

1/2g salt

125ml milk, more if desired

Coriander for garnish

Method...

1. Roast the poblanos under a medium-high grill until blackened, 2 to 4 minutes per side. Place poblanos in a bowl and cover tightly with plastic wrap, let steam 20 minutes.
   
   
2. While the poblanos are steaming, in a large frying pan on medium, heat the oil and then add the ground pork. Cook until lightly browned, about 5 minutes. Add the onions; cook until are translucent, about 2-3 minutes. Stir in the garlic, Essential Cuisine Dark Mexican Style Seasoning, oregano. Add the tomato, apple, raisins, dried apricots and pecans. Salt to taste. Cook 15 minutes, stirring occasionally. Taste and adjust seasonings as necessary.
   
   
3. Remove the poblanos from the bowl and rub/peel off the skin, careful not to tear the pepper. Cut a lengthwise slit into each, from top to tip, and remove the seeds. Stuff each poblano with the pork filling.
   
   
4. To make the sauce, place the walnuts in a blender along with the sour cream, cream cheese and milk; puree until a smooth, slightly thick sauce forms. Add the cinnamon and salt to taste. If you prefer a thinner sauce, add more milk.
   
   
5. To serve, place a stuffed poblano on each plate and pour over some of the walnut sauce. Sprinkle with the coriander for garnish. Serve.