Ingredients

1/4 cup whole almonds
1/4 cup raisins
2 tablespoons olive oil
2 garlic cloves, finely minced
1 tablespoon minced white onion
1/2 pound ground lean pork tenderloin
1/2 pound ground sirloin
1 cup roasted, peeled, and pureed tomatoes
1/4 teaspoon ground cloves
1 teaspoon salt
1 candied citrus peel, chopped

1/2 teaspoon brown sugar
1/4 teaspoon ground white pepper
12 large poblano chiles, roasted, sweated, and peeled
Almond-Caper Dressing, recipe follows

Instructions

Simmer the almonds in
2 cups water for 2 minutes in a 1-quart saucepan. Drain and cool. Remove the peels by
gently rubbing the almonds between your fingers. Alternatively, you can substitute 1/4 cup
already blanched and peeled whole almonds.

Coarsely chop almonds and raisins in a food processor and set aside. Heat the oil in a
12-inch skillet over a medium flame. Saute the garlic and onions until the onions become
translucent. Add the ground pork and beef and continue sauteing until the meat mixture is
browned. Add the pureed tomato and cloves and saute about 1 minute. Add the remaining
ingredients, including the ground almonds and raisins. Continue cooking until all the
moisture has been reduced. Set the mincemeat aside to cool. Fill each chile with 2
tablespoons of mincemeat stuffing. Arrange the chiles on a bed of lettuce either on
individual plates or a large platter. Spoon dressing over the chiles, making sure that

each one is thoroughly covered. Serve immediately. Almond-Caper Dressing:
1 cup whole almonds
3 cups water
2 tablespoons nonpareil capers
3/4 cup virgin olive oil
1/3 cup white wine or pineapple vinegar
1 teaspoon salt Simmer the almonds in 3 cups water for 2 minutes in a 2-quart
saucepan. Drain and cool. Remove the peels by gently rubbing the almonds between your
fingers. Alternatively, you can substitute 1/4 cup already blanched and peeled whole
almonds.

Place almonds and capers in a food processor and grind to a fine paste. Slowly add oil and
process until mixture attains a pesto-like consistency. Pour into a mixing bowl and
briskly stir in the wine or vinegar and salt. Spoon dressing over the chiles, making sure
that each one is thoroughly covered.