Recipe found on (courtesy of The Great American Recipe)

Makes 4 servings


6 poblano peppers
4 slices bacon, chopped
1 large white onion, chopped
2 garlic cloves, chopped
1 pound ground beef (85% lean)
4 oz sliced deli ham, chopped
1 tart apple, such as Granny Smith, peeled, cored and chopped
1 large peach, peeled, pitted and chopped
¾ cup raisins
½ cup chopped roasted almonds
½ cup chopped pecans
2 bay leaves
1 Tablespoon plus 2 teaspoons salt, divided
3 cups warm water
1 cup white vinegar
1 cup crema Mexicana (Mexican-style sour cream)
1 cup walnuts
4 oz goat cheese
Pinch ground cinnamon
Seeds of 1 large pomegranate
1 bunch flat-leaf parsley, leaves picked and chopped


Roast the poblano peppers in a cast iron skillet or comal over medium-high heat, turning often, until blackened. Cover them with a kitchen towel and place them in a plastic bag. Let them sweat for 5–6 minutes, then remove the skin. Set aside.

Cook the bacon in a Dutch oven over medium-high heat until crispy. Add the onion and garlic, lower the heat to medium and cook for 2 more minutes. Add the beef, ham, apple, peach, raisins, almonds, pecans, bay leaves and 1½ teaspoons of the salt and mix well. Cover and let the filling cook for 30 minutes, stirring occasionally.

Slit each poblano pepper open from the stem down. Carefully open it and remove the seeds.

In a large bowl, mix the warm water, vinegar and 1 tablespoon of the salt. Submerge the peppers and let them soak for 10 minutes, then drain and pat dry.

In a food processor, blend the crema Mexicana, walnuts, goat cheese, cinnamon and remaining ½ teaspoon of salt until smooth. The sauce has to be thin enough to cover the peppers easily, yet thick enough so you cannot see the green color under it. If it is too thick, add water, a teaspoon at a time, until you reach the desired consistency.

Fill the peppers with the meat mixture and place them on serving plates. Cover the peppers with the sauce and garnish with pomegranate seeds and parsley.