stuffed poblano peppers
(1 rating)
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This is a recipe I found on Allrecipes.com. I added and took out a few things, because you just can't have Chile Relleno's without cheese! The original recipe has raisins and almonds, which sounds like it would work well in this recipe, but hubby won't eat. I top half with pepperjack cheese for hubby and the other half with Cheddar for those with more tender tastebuds.
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
2 Hr 25 Min
Ingredients For stuffed poblano peppers
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6fresh poblano peppers
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2 cshredded cheese
- FILLING
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1 lbpork roast
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1 Tbspoil
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1 Tbspbeef bouillon
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1 Tbspchicken bouillon
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1onion, chopped
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1 clovegarlic, minced
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1 csalsa
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1 cansliced olives
- SAUCE
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1sm can salsa verde sauce
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1/4 csour cream
How To Make stuffed poblano peppers
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1Place meat in a med. stockpot, cover with water. Add the bouillon and bring to a boil. Reduce heat and simmer covered for 2 hours.
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2Meanwhile, cut peppers in half lengthwise, removing the seeds (and membranes if you wish cut the heat level). Place on a sheet pan, cut side down, and broil, on top rack, until the skin blisters. Set aside to cool.
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3When pork is done cooking, remove from liquid and set aside to cool. When cooled cut into 1" cubes.
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4Discard (or freeze) the liquid and dry pot with a paper towel. Add oil and heat on Med.
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5Add onion and garlic to pot and saute until soft. Add the salsa and simmer for 5 min. Turn off the heat. Then add the cubed pork and olives.
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6Lightly oil sheet pan and place peppers cut side up and fill with pork mixture. Top with cheese.
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7Bake at 400 degrees for 15 min.
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8Meanwhile, mix salsa verde with the sour cream in a sm bowl.
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9To serve, pour some salse verde sour cream on each pepper.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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