Trying to squeeze in another Mexican dish before Cinco de Mayo this Sunday. This recipe has got to be one of the best Mexican dishes I have ever made! Mind blowing good! The roasted poblanos have a mild roasted flavor that goes great with the green chile sauce and salty pork. Veggies stuffed with meat of any kind are great if you are watching your carbs or restricted to a gluten free diet. My only regret with making these was that there weren’t more! They were a little bit more work then most of my recipes but completely worth it. Take a break from the ordinary Mexican dish and try this extraordinary one.
Note: My recipe calls for Del Real brand chile verde but you can use any shredded meat. I have been using Del Real products for several years because it is so quick, convenient, and affordable.
4 poblano (pasilla)chiles
16 oz package of Del Real Chile Verde
1 1/2 c pepper jack cheese, shredded
3 tbsp fresh cilantro, chopped
2 tbsp red onion, diced
1 tbsp jalapeño, diced
Note: If you have never before roasted peppers see this previous post on how to roast peppers for some additional guidance.
- Prepare the chile verde per package instructions.
- While the pork is cooking place the poblano chiles on a baking sheet.
- Broil in the oven and turn every 5–7 minutes until all sides begin to blacken.
- Remove from the oven and transfer the roasted peppers to a large bowl.
- Cover the bowl with saran wrap and set aside for 10 minutes.
- Set the oven to 350º.
- While the peppers are sitting use a slotted spoon to remove the pork from the green chile sauce and transfer the meat to a cutting board.
- Use a fork to shred the pork and place it back in the sauce and let it sit.
- Gently peel the skin off the peppers.
- Using a sharp knife make a slice down one side and carefully remove the majority of the seeds.
- Holding the pepper in your hand place a handful of the pork inside the pepper and top off with a handful of the shredded cheese and fold the pepper around the filling.
- Place the stuffed pepper in a large baking dish open side up and secure with a toothpick or two to help hold it closed.
- Continue stuffing the remaining peppers.
- Drizzle the peppers with half of the green chile sauce that the meat was in.
- Bake the stuffed peppers in the oven for 15–20 minutes or until all the cheese is melted.
- Place the peppers on a plate and garnish with the sour cream, cilantro, onion, and jalapeño.