Ingredients

serves 4

　　8 poblano peppers

　　1/2 cup walnuts

　　2 cups heavy cream

　　2 teaspoons grated orange zest

　　Salt and pepper

　　2 tablespoons EVOO (extra-virgin olive oil)

　　2 pounds ground pork or beef

　　1 onion, chopped

　　4 garlic cloves, finely chopped or grated

　　2 teaspoons ground cumin

　　2 teaspoons smoked paprika

　　1/2 teaspoon ground cinnamon

　　2 tablespoons tomato paste

　　1/4 cup raisins, a handful

　　1 cup beef stock

　　

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.

　　Rachael Ray's Look + Cook