[CH] Pork Picadillo Chiles Rellenos

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I got this from a cooking list I belong to, sounds very good and I am sure it 
could be livened up a bit!!

Pork Picadillo Chiles Rellenos

INGREDIENTS:
 8 chiles poblano
 1 tablespoons vegetable oil
 1 medium onion, diced
 1 garlic clove, minced
 1 pound ground pork
 6 canned plum tomatoes, seeded and diced
 1/4 cup raisins
 2 tablespoons red wine vinegar
 1/4 teaspoon each ground cumin and cinnamon
 salt and black pepper
 1/2 cup flour
 2 eggs, beaten
 sour cream for garnish

Roast and peel chiles, being careful not to cook through flesh. 
Carefully cut one lengthwise slit in each and remove seed sac beneath
stem. Set aside for stuffing.

Heat 1 tablespoon oil in large skillet over medium heat. Saute onion 
and garlic until soft, about 5 minutes. 

Add pork and cook, stirring and tossing, until evenly browned. 

Add  remaining ingredients and reduce heat. Cook over medium low heat,
stirring occasionally, until liquid is evaporated, about 1/2 hour.

Divide pork mixture and stuff into each chile. Dip each first in
flour and then in egg to lightly coat.

Heat remaining oil in large skillet over medium heat. Saute chiles,
split side up, until lightly browned on 3 sides, 2 minutes total. 

Serve with dollops of sour cream. 

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