Instructions: Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Gently split chile peppers open lengthwise, keeping stems intact; remove and discard seeds. Set aside.

Cook pork in hot oil in a large skillet over medium-high heat until it crumbles and is no longer pink. Add chopped onion and next 4 ingredients; cook, stirring often, 7 minutes or until onion is tender.

Stir in tomato and next 4 ingredients. Cover, reduce heat, and simmer 5 minutes. Stir in 1 teaspoon salt.

Stir together tomato sauce and next 3 ingredients in a small saucepan over low heat 5 minutes.

Spoon about 1/2 cup pork mixture into each pepper, and place in a lightly greased 13- by 9-inch baking dish. Pour tomato sauce mixture over peppers.

Bake, covered, at 350 degrees for 30 minutes. Top with Walnut Cream Sauce. Garnish, if desired, and serve over a cinnamon rice pilaf.

This recipe yields 8 servings.

Comments: Small green bell peppers may be substituted for poblanos. (Do not roast.) Proceed as directed. Bake 45 minutes or until peppers are tender.

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