• 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

Heat oven to 375 degrees. Toss tomatillos, garlic, onion and jalapeño with oil. Arrange on a baking sheet. Roast until vegetables are golden and cooked through, about 20 minutes. Discard garlic skins. Transfer vegetables to blender. Add cilantro, lime juice and salt; purée until smooth. Taste, and adjust seasoning, if necessary. Set aside.

Meanwhile, cut poblanos in half, lengthwise, slicing through stems; remove and discard seeds and veins from pepper cavities.

To make filling, in a blender purée tomatoes, garlic and onion.

Heat oil in a large skillet over medium-high heat. Add beef and cook, breaking it up with a fork, until browned, about 7 minutes. Stir in oregano, 3/4 teaspoon salt and pepper, and cook 1 minute. Pour in tomato sauce, broth, sugar, cinnamon stick, remaining 3/4 teaspoon salt and cloves. Simmer until most, but not all, of the liquid has evaporated, about 15 minutes. Stir in almonds.

Fill cavity of each pepper with meat mixture. Transfer peppers to a baking dish, cut side up. Bake until peppers are soft, 30 to 40 minutes. Serve hot, topped with salsa verde.