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Categories:Viewed: 68 - Published at: 2 years ago
Ingredients
- 1/2 cup cranberries, divided
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 lb. ground pork
- 1 can (8 oz.) tomato sauce
- 1 cup cranberry juice, divided
- 1/2 cup PLANTERS Slivered Almonds, toasted, coarsely chopped
- 8 poblano chiles, roasted, peeled, seeded and deveined
- 1/4 cup sugar
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Method
- Heat oven to 350 degrees F.
- Chop 2 Tbsp.
- cranberries; set aside.
- Cook onions and garlic in large nonstick skillet on medium-high heat 3 min., stirring occasionally.
- Add meat; cook 5 min.
- or until evenly browned, stirring occasionally.
- Drain, if necessary.
- Stir in tomato sauce and 1/2 cup cranberry juice.
- Bring to boil.
- Stir in nuts and remaining cranberries; simmer on medium-low heat 6 to 8 min.
- or until cranberries are tender, stirring occasionally.
- Meanwhile, mix remaining cranberry juice and sugar in microwaveable bowl.
- Microwave on HIGH 6 min.
- or until thickened to syrup-like consistency, stirring every 2 min.
- Spoon about 1/2 cup meat mixture into each chile; place in shallow baking dish.
- Cover.
- Bake 15 min.
- or until heated through.
- Top with sour cream; bake 5 min.
- Drizzle with cranberry syrup; top with chopped cranberries.
