Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the broiler.
Step 2
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. Heads up: Leave the oven door open a crack to allow steam to escape as the peppers cook. The peppers may also be charred over an open flame on a gas stovetop. 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.
Step 3
When the peppers are removed from the broiler, turn the oven to 400°F. 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.
Step 4
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.
Step 5
While the cream is working, place a large skillet over medium-high heat with the EVOO, 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.
Step 6
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.
Festive Note
Step 7
Garnish with pomegranate seeds after you take the rellenos out of the oven and just before serving. This is a traditional garnish for this type of relleno.
