Ingredients
- 8 very large problano peppers
- Stuffing
- 1 tablespoon olive or vegetable oil
- 1 1/2 lb coarsly ground lean pork
- 1 teaspoon salt
- 1 large (about 8 oz) crisp apple peeled, cored, diced small
- 1 jar (16 oz) Jalapeno Cilantro Salsa or salsa of choice
- Sauce
- 2 cups blanched almonds
- 2 cups whole milk
- 1 slice white bread, crust removed
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon dry sherry
- 1/2 cup whipping cream
- Garnish
- Cilantro or Parsley sprigs
Preparation
Step 1
Roast chilies for about 5 minutes until blackened and blistered
Place in a bowl and cover loosely with towel until they cool enough to handle
Leave the stem but peel away the skin
Cut a slit down side and carefully remove the seeds
For Stuffing
heat oil in large skillet over medium heat
Add pork and 1 teaspoon of salt
Cook stirring often until nicely browned about 10 minutes
Stir in apple and cook 2 more minutes
Stir in Salsa and cook until heated
Remove from heat and cool completely
For Sauce
Combine all of sauce ingredients except for the heavy cream in a blender
Blend until sauce is as smooth as possible
Add cream and blend until thoroughly blended
Set sauce aside at room temperature while you stuff the chilies
Heat oven to 325 degrees
Stuff chilies with enough stuffing to bring them back to their original shape and form.
Lay on baking sheet slit side down
Warm in oven until completely heated through (about 20 minutes)
Place on plates and spoon on the white sauce
Garnish with sprig of Cilantro or Parsley
NOTE: The stuffing and chilies can be prepared a couple of days in advance. Refrigerate covered. Do not stuff the chilies until the day that lyou will be serving them. The sauce can be made one day in advance. Make sure to return back to room temperature before using.