How to make Stuffed Poblano Peppers.
Poblano Peppers are a form of chilli peppers grown from Puebla, Mexico. They’re usually mild to medium in heat (depending on the variety you buy), and they exude a delicious, bold flavour when roasted.
INGREDIENTS: Serves 4
For the Carnitas:
- 4 pounds boneless pork shoulder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons chilli powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeno, deseeded and finely diced
- 1 orange, juiced
For the Stuffed Poblano Peppers:
- 1 ½ cups cooked carnitas
- ¾ cup black beans
- ¾ cup corn
- ¼ cup red onion
- ½ cup shredded cheddar cheese, or more as desired
- 4 poblano peppers
- 2 tablespoons chopped cilantro
HOW TO MAKE CARNITAS:
- In a small bowl stir together the oregano, cumin, black pepper, salt, and chilli powder.
- Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
- Add the onion, minced garlic, jalapeno and orange juice in the slow cooker.
- Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
- Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat.
HOW TO MAKE STUFFED POBLANO PEPPERS:
- Preheat oven to 350F/175C.
- Slice the poblano peppers in half lengthwise and scoop out the seeds.
- Place the peppers in a baking dish or on a baking tray.
- Pre-cook just the peppers for about 15 minutes in the oven, or until they’ve started to soften.
- Meanwhile, make the filling by combining the carnitas, black beans, corn, and red onion in a bowl.
- Remove the peppers from the oven and evenly divide the mixture between the peppers, then sprinkle with cheese.
- Cook the stuffed poblano peppers for an additional 10-15 minutes, until the cheese is melted and they’re warmed through.
- To garnish, sprinkle with chopped cilantro before serving.