Simmer the almonds in 2 cups water for 2 minutes in a 1-quart saucepan. Drain
and cool. Remove the peels by gently rubbing the almonds between your fingers. Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds.
almonds and raisins in a food processor
and set aside. Heat the oil in a 12-inch skillet over a medium flame. Saute the garlic and onions until the onions
become translucent. Add the ground pork and beef
and continue sauteing until the meat mixture is browned. Add the pureed tomato and cloves and saute about 1 minute. Add the remaining ingredients, including the ground almonds and raisins
. Continue cooking until all the moisture has been reduced. Set the mincemeat
aside to cool. Fill each chile with 2 tablespoons of mincemeat stuffing
. Arrange the chiles on a bed of lettuce
either on individual plates or a large platter. Spoon dressing
over the chiles, making sure that each one is thoroughly covered. Serve immediately.