INGREDIENTS: Filling
1 ½ lbs. ground pork
2 tsps. canola oil
1 large onion, chopped
6 cloves garlic, chopped
2 ½ cups plum tomatoes, chopped
2 medium apples, peeled, ¼ inch dice
2 medium peaches, peeled, ¼ inch dice
2 medium ripe plantains, peeled, ¼ inch dice
3/4 cup green olives, chopped
½ cup almonds, chopped
½ cup raisins
½ cup capers
4 tsps. dried thyme
3/4 tsp. ground cinnamon
1/8 tsp. ground cloves
salt to taste
12 large poblano chile peppers

Walnut Cream Sauce
3 cups walnut halves, peeled
1 ½ cups milk (whole or fat free)
3 slices white bread, crusts removed
3 Tbsps. sugar
3 Tbsps. dry sherry
1/8 tsp. salt
2 ¼ cups heavy cream
2 medium pomegranates, seeds removed
1 bunch Italian parsley, finely choppedDIRECTIONS:1. For Filling: Heat oil in large pan over medium heat. Add onion and sauté about 3 minutes. Add pork and cook 5 minutes, stirring frequently. Add tomatoes and simmer, uncovered, 8 minutes. Add fruit, olives, almonds, raisins, capers, thyme, cinnamon, cloves and salt. Cook about 5 minutes or until fruit is tender but not mushy.

2. For Peppers: Make a small lengthwise cut on one side of each pepper. Carefully remove seeds with teaspoon (or under running water). Arrange peppers on baking sheet. Place under broiler about 3 minutes or until peppers begin to blister and blacken. Turn peppers and broil 3 minutes or until blackened all over. Place in a plastic bag to steam 5 minutes; remove skin. Before serving, stuff peppers with warm filling.

3. For Sauce: Blend walnuts, milk, bread, sugar, sherry and salt in blender or food processor until very smooth. Whip cream with mixer until thick. Fold whipped cream into walnut mixture. (Do not over mix. Sauce consistency should be slightly runny.)

4. To Serve: Nap plate with sauce. Place stuffed chile pepper cut side up in middle of plate. Ladle small amount of sauce over pepper and garnish with pomegranate seeds and parsley.SERVINGS:12 servingsFrom:Recipe from National Pork Producers CouncilPHOTO CREDIT:Photo Credit: NATIONAL PORK PRODUCERS COUNCIL