PREP CHILES:
Wash chile poblanos with a little mild soap and water. Dry completely. Lay chiles on a cookie sheet and place the cookie sheet in a cheese melter. Blister chiles on all sides until most of the chile is black. Place the chiles in a plastic bag to steam for 5 minutes or so. Remove chiles from the bag and take off the skins completely. Make on slit from stem to tip and remove the seeds and rinse with cold water. Store chiles in an enclosed container in the refrigerator.

RED BELL PEPPER SAUCE:
12 red bell peppers
1 Tbs. sugar
1 Tbs. oregano
1 Tbs. granulated garlic
1 Tbs. salt

Wash red bell peppers, cut in half and remove the seeds, stems and pith. Lay chiles on a cookie sheet and place the cookie sheet in a cheese melter. Blister Chiles on all sides until most the chile is black. Place the chiles in a plastic bag to steam for 15 minutes or so. Remove chiles from the bag and take off the skins completely. Take half the roasted bell peppers and place in a blender with a little water and puree. Place the other half in a food processor and pulse to a fine chop. Combine the two and add the sugar, oregano, granulated garlic and salt.

FILLING:
6 cups oven roasted pork
60 dried apricots (30 Turkish and 30 California)
36 dried cranberries
1/2 box currants

3 cups onions – large dice
1 Tbs. dried Thyme
1 Tbs. granulated garlic
3/4 Tbs. ground cloves

Shred and chop the pork into pieces and put into a container and refrigerate. Fine dice the fruits, add the spices and combine well. Put into a container and refrigerate.

DEGLAZING BROTH:
14 roasted and peeled tomatoes
8 roasted serrano chiles
2-1/2 cups chicken broth

Place everything in a blender and puree. Put in a container and store in the refrigerator.

GARNISH:
sour cream in a piping bag with fine tip
pinon nuts
cilantro leaves
red bell peppers chopped fine
montery jack cheese finely shredded

PLATE THE DISH:

Place small amount of oil in a sautee pan along with 3 Tbs. onions and sautee. Add 3 Tbs. fruit and 3/4 cup pork and sautee for a minute or so and then add 1/3 cup of the deglazing broth and simmer until reduced by half.

While filling is simmering, place 1 cup of the red bell pepper sauce on a plate along with 1 roasted poblano chile, slice side up, and place in the lower shelve of the cheese melter to warm.

Remove from the cheese melter and stuff with the fruit and pork mixture, securing the chile around the stuffing. Place 1/3 cup of cheese over the back part of the chile and put in the cheese melter until the cheese has completely melted.

Take the chile out of the cheese melter and garnish with diced red bell peppers, sour cream, pinon nuts and cilantro. Serve immediately.