Instructions

• Make the sauce: In a food processor, pulse 1/4 cup chopped onion and 2 cloves chopped garlic a few times. Add the entire 128-oz can whole tomatoes with their juice, 1 cup chicken (or vegetable) stock, 1 tablespoon distilled white vinegar, 1 tablespoon sugar, and 1 tablespoon dried oregano. Pulse until smooth.
• Heat 2 tablespoons corn oil in a deep, heavy skillet over medium heat until shimmering. Add the puréed tomato sauce and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in 1 teaspoon Kosher salt. Keep the sauce warm on the stove over low heat or transfer to an airtight container if not using immediately.
• Roast the poblanos: Position an oven rack about 4 inches from the broiler element and preheat the broiler to HIGH. Arrange the 6 poblano chiles on a baking sheet and broil for about 5 minutes until the skins are charred and blistered. Using tongs, turn each pepper and broil another 4–6 minutes until charred all over. Watch closely to avoid burning.
• Transfer the hot peppers to a plate and let cool just until you can handle them. Use a small sharp knife to cut a lengthwise slit from the stem end toward the tip on one side of each pepper, keeping the pepper mostly intact so it can hold filling. Peel off the charred skins (use your fingers or a paper towel), then open each pepper and use a small spoon to remove seeds and inner ribs/membranes. If needed, rinse briefly under running water to remove loose seeds; drain.
• Make the filling base: In the food processor, combine the 2 medium stemmed, roughly chopped tomatoes, 1 cup chopped onion, 2 cloves chopped garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1 teaspoon Kosher salt. Process until smooth (about 30 seconds).
• Heat a large skillet over medium-high heat. Add the puréed tomato mixture and cook, stirring occasionally, until about half the liquid has evaporated, about 5–8 minutes. Remove the skillet from the heat.
• Finish the filling: Stir into the cooked tomato mixture 4 cups cooked chicken, 1 1/2 cups cooked rice, 1/4 cup chopped fresh cilantro, and 1 1/2 cups grated Monterey Jack cheese. Mix until evenly combined.
• Stuff the peppers: Divide the filling evenly among the 6 prepared poblanos, packing the mixture into each pepper and pressing the sides around the filling so they hold their shape.
• Broil to melt the cheese: Place the stuffed peppers on a baking sheet and broil on HIGH with the rack about 4 inches from the element until the cheese in the filling begins to melt and the tops start to brown, about 3–5 minutes—watch carefully. Remove from the oven and sprinkle the remaining 1/2 cup grated Monterey Jack cheese evenly over the tops of the peppers.
• Return the peppers to the broiler and cook until the top cheese is completely melted and lightly browned, about 1–2 minutes. Remove from the oven.
• Serve: Spoon about 1/2 cup of the warm red sauce onto each serving plate or shallow bowl. Place one stuffed poblano on top of the sauce on each plate and serve immediately.