Picadillo Stuffed Chiles

• 8 Poblanos or 25-30 Jalapenos
• 1 Tbsp vegetable oil
• 1 medium onion, finely diced
• 1 clove garlic, minced
• 1 pound ground pork (or turkey)
• 14 oz. canned tomatoes, finely diced
• 1/4 c. raisins, finely diced
• 2 Tbsp vinegar
• 1/4 tsp ground cumin
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/8 tsp ground black pepper

Roast and peel chiles. Remove seeds and set aside for stuffing.

Heat oil in skillet over medium heat.

Saute onion until soft. Add garlic and saute for 30 seconds. Add pork and cook until evenly browned. Add remaining ingredients and reduce heat. Cook over medium-low heat, stirring occasionally, until liquid is evaporated.

Stuff each chile with the pork filling. Serve immediately, or store them in the refrigerator and reheat in the microwave. Store any leftover filling in the freezer to use later.

Serve with dollops of sour cream.