Picadillo-Stuffed Chiles Rellenos

  • Servings: 4

Ingredients:


5 large poblano peppers

2 tablespoons extra virgin olive oil

6 garlic cloves, minced

4 bay leaves

1 large white onion, diced

2 pounds ground pork

6 plum tomatoes, seeded and diced

1 can (6 ounces) tomato paste

2 cups water

2/3 cup sliced pimento-stuffed green olives

1/2 cup golden raisins

2 tablespoons cumin

2 tablespoons dried oregano

1 teaspoon kosher salt

1/4 teaspoon cayenne

1/4 teaspoon ground black pepper

4 slices Monterey Jack cheese