Real Deal Rellenos

Preheat the broiler.

Place the poblanos on a baking sheet and char under the broiler, flipping as each side blackens, until the entire pepper is blackened, about 3 minutes on each side. Heads up: leave the oven door open a crack to allow steam to escape as peppers cook. Peppers may also be charred over an open flame on a gas top stove. While the charred peppers are still hot, transfer them to a large bowl and over with plastic wrap. Let the peppers steam until the skin is loose and peppers can be handled, about 5 minutes. Peel the skin from the peppers and cut each one open with a single slice from the stem to the base. Carefully scoop the seeds out of the pepper, maintaining the pepper's entire shape. Reserve the peppers.

When the peppers are removed from broiler, turn the oven to 400F. On a baking sheet, toast the walnuts until aromatic and golden brown about 5 minutes. When they are toasted, put them in a food processor and pulse until ground. If you charred the peppers over a flame on your stove, you can toast the nuts over medium heat in a skillet instead.

In a small pot over medium heat combine the ground toasted walnuts, cream, orange zest, salt and ground black pepper. Bring the liquid up to a bubble and then reduce the heat to medium and simmer until the cream has thickened up, about 5 minutes.

While the cream is working place a large skillet over medium-high heat with 2 turns of the pan of EVOO, and add the pork and brown for 5 minutes. Add the onion and garlic to the pan and cook until tender, 4-5 minutes more. Stir in the tomato paste, cinnamon, cumin, smoked paprika, raisins, beef stock, salt and pepper. Cook the mixture until the liquid has reduced and it has thickened up, about 1 minute. Fill the poblanos with the meat filling and arrange them in a serving dish or in individual shallow bowls. Top with thickened walnut cream and serve with Rachael's Brown Rice.