Chile Rellenos

Ingredients:

• 8 poblano peppers
• 2 cups heavy cream
• 2 teaspoons grated orange zest
• Salt and pepper
• 2 tbsp EVOO
• 2 pounds ground pork
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1/2 tsp ground cinammon
• 2 tbsp tomato paste
• 1 cup beef stock

What to do:

1. Preheat the broiler. Place the poblano peppers on a rimmed baking sheet and place under broiler flipping each side blackens until the entire pepper is blackened about 3 minutes.  Place in a container with saran wrap on top.  Slice down the center and peel off the skin after they cool some.
2. After peppers are done, turn oven down to 400. 
3. In a small pot, heat heavy cream, orange zest, and salt and pepper.  Bring to a boil and then simmer for 5 minutes.
4. Meanwhile, heat pork in a skillet pan in EVOO on medium heat for 5 minutes.  Break up the chunks. 
5. Add onion and garlic to the meat and cook for another 4-5 minutes. 
6. Stir in cumin, paprika, cinammon, tomato paste, beef stock, and salt and pepper to taste. Cook until mixture has thickened, about 1 minute.
7. Fill the poblanos with meat mixture and top with cream mixture.  Serve with rice.

Enjoy!