Beef and Almond Stuffed Poblanos With Salsa Verde Recipe

Ingredients

• 1 pound tomatillos, papery skins removed
• 2 garlic cloves, unpeeled and lightly smashed
• 1 onion, cut into eighths
• 1 jalapeño, halved, seeds and veins removed
• 1 1/2 tablespoons olive oil
• 1/2 cup cilantro leaves
• 1 tablespoon lime juice, or to taste
• 1/2 teaspoon kosher salt, or to taste
• 8 medium poblano peppers
• 3 medium tomatoes, roughly chopped
• 3 garlic cloves, chopped
• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 pounds ground beef
• 2 teaspoons dried oregano
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper, to taste
• 1/3 cup chicken broth
• 2 teaspoons light brown sugar
• 1 cinnamon stick
• 1/8 teaspoon ground cloves
• 2/3 cup slivered almonds