Wednesday, February 25, 2015

Green Chile Pork Stuffed Poblano Peppers

I'm back with another pork-filled recipe. And I'm quite proud of this one in particular. It's nothing fancy, and takes about 5 minutes to throw together once you have all of the ingredients ready to go. You could even assemble these, freeze them, and then take them out for future dinners. Yeah, do it! Do it! I charred the outsides of some poblano peppers, steamed them until the skin came off, then stuffed them with the most savory green chile chipotle pork. Melt some cheese and enchilada sauce on top and we have ourselves a dinner for champions. As a side note, if you have never had poblano peppers before, they are not spicy like a jalapeno, and are usually dark green in color. You can usually find them near the bell peppers in your local market.

Green Chile Pork Stuffed Poblano Peppers

Fire up your grill or broiler and cook the poblanos until charred black on all sides. Remove form the heat and place into a large zip lock bag. Close up the bag and let the poblanos steam for about 20 minutes. Remove from the bag and scrape off the charred skin with a spoon or your hands, leaving you with soft green poblanos.

Cut off the stem and slice down the center of the poblano, careful not to cut all the way through, allowing you to open it up. Scrape out the seeds and place 1/2 cup of the pork along the center of each poblano. Close it back up and place onto a baking sheet sprayed with a bit of oil, seam side up. Top with a slice of cheese and broil in the oven or on the grill for 2 minutes until the cheese is golden and bubbly. Top with the enchilada sauce and serve.

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