Beef and Almond Stuffed Poblanos with Salsa Verde

A savory dish sure to please the Mexican food lover! The Salsa Verde directions are #1 - #6. The Pepper Filling directions are #8 - #14.

Ingredients

• 1 pound tomatillos, papery skins removed
• 2 fresh CHRISTOPHER RANCH California Garlic cloves, unpeeled and lightly smashed
• 1 onion, cut into eighths
• 1 jalapeño, halved, seeds and veins removed 1 1/2 tablespoons olive oil
• 1/2 cup cilantro leaves
• 1 tablespoon lime juice, or to taste
• 1/2 teaspoon kosher salt, or to taste
• 8 medium poblano peppers
• 3 medium tomatoes, roughly chopped
• 3 fresh CHRISTOPHER RANCH California garlic cloves, chopped
• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 pounds ground beef
• 2 teaspoons dried oregano
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper, to taste
• 1/3 cup chicken broth
• 2 teaspoons light brown sugar
• 1 cinnamon stick
• 1/8 teaspoon ground cloves
• 2/3 cup slivered almonds.

Directions

1. Heat oven to 375 degrees.
2. Toss tomatillos, garlic, onion and jalapeño with oil and arrange on a baking sheet.
3. Roast until vegetables are golden and cooked through, about 20 minutes.
4. Discard garlic skins and transfer vegetables to blender.
5. Add cilantro, lime juice and salt to blender and purée until smooth.
6. Taste and adjust seasonings, if necessary, then, set aside.
7. Cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities.
8. Purée tomatoes, garlic and onion in a blender.
9. Heat oil in a large skillet over medium-high heat.
10. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes.
11. Stir in oregano, 3/4 teaspoon salt and pepper, and cook 1 minute.
12. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining 3/4 teaspoon salt and cloves.
13. Simmer until most, but not all, of the liquid has evaporated, about 15 minutes.
14. Stir in almonds.
15. Fill the cavity of each pepper with the meat mixture.
16. Transfer peppers to a baking dish, cut side up and bake until peppers are soft, 30 to 40 minutes.
17. Serve hot, topped with salsa verde.