Jalapeno Rellenos con Picadillo (Pork)
(serves 8 as an appetizer) 
Prepare 8 poblano chiles (see Notes on Preparing Chile Rellenos).
For the filling, saute in a little olive oil:
small  white onion, finely chopped
cloves garlic, minced 
When the onions begin to brown, add: 
2 fresh tomatoes, diced
1/2  cinnamon 
1/4  clove powder 
1/4  coriander powder
1/4  salt
1 pinch black pepper
Cook down, stirring frequently, to a moist paste. Add:
1/4 c raisins
1/4 c almonds, chopped and lightly toasted
1/2 c shredded pork
  Cook a few minutes more, until the raisins are soft, then transfer to a bowl and cool to a handling temperature. 
  Stuff the jalapenos, dip in batter, and fry until evenly brown. Serve with Guacamole and plenty of cerveza!! 
Notes & Variations:
  1. Though many jalapenos these days are fairly mild, you never know. When we made these, we had a particularly hot bunch of peppers. But our professional team of What's for Dinner? Culinary Samplers all asked for second helpings after the initial shock wore off! 
  2. You can prepare shredded pork by boiling cubes of lean pork in salted water with some onions and peppercorns. Or you can get pre-cooked pork. We found some excellent prepared carnitas at a Mexican market and used that.