Ingredients

For the salsa verde:

1 pound tomatillos, papery skins removed

2 garlic cloves, unpeeled and lightly smashed

1 onion, cut into eights

1 jalapeno, 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

For the filling:

3 medium tomatoes,roughly chopped

3 garlic cloves, chopped

1 small onion, chopped

1 tablespoon olive oil

2 pounds ground beef

2 teaspoons dreid oregano

1 1/2 teaspoons kosher salt

Freshly ground black pepper

1/3 cup chicken broth

2 teaspoons light brown sugar

1 cinnamon stick

1/8 teaspoon ground cloves

2/3 cup silvered almonds

Preparation

  1. Heat oven to 375. Toss tomatillos, garlic, onion and jalapeno with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; puree until smooth. Taste, adjust seasoning, set aside.
  2. Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities.
  3. To make filling, in a blender puree tomatoes, garlic and onion.
  4. Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, 3/4 teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining 3/4 teaspoon salt and cloves. Simmer until most, but not all of the liquid has evaporated, about 15 minutes. Stir in almonds.
  5. Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.