Stuffed Poblano With Mole Negro Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, make a small slit lengthwise, and remove the seeds and membranes.
• STEP 3.In a large skillet, heat oil over medium heat. Add onions, garlic, and ground meat. Cook until the meat is browned and the onions are softened. Add cooked rice, diced tomatoes, and spices. Stir well to combine.
• STEP 4.Stuff each poblano pepper with the meat and rice mixture. Place the stuffed peppers in a baking dish.
• STEP 5.In a blender, combine the dried chilies, spices, nuts, chocolate, and chicken broth. Blend until smooth.
• STEP 6.Pour the mole sauce over the stuffed peppers, making sure they are well coated. Cover the baking dish with foil.
• STEP 7.Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the sauce is bubbling.
• STEP 8.Serve the stuffed poblanos with mole sauce hot, garnished with fresh cilantro and a side of Mexican rice and beans.
• STEP 9.Enjoy!

Cooking Tips

• If you prefer a milder sauce, remove the seeds and membranes from the dried chilies before blending.
• You can make the mole sauce ahead of time and store it in the refrigerator for up to 3 days.
• For a vegetarian version, substitute the ground meat with cooked quinoa or black beans.
• To make the dish spicier, add a pinch of cayenne pepper or a chopped jalapeno to the filling.
• Leftover stuffed poblanos can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover mole sauce in an airtight container in the refrigerator for up to 1 week.
• To reheat the stuffed poblanos, place them in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through.
• Serve the stuffed poblanos with a side of Mexican rice, refried beans, and warm tortillas for a complete meal.