Roasted Poblanos Stuffed with Pulled Pork Chili Verde

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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For the chili:
1 tsp canola oil
3 lbs Pork shoulder or butt, trimmed of excess fat and cut into 2 inch chunks
1 medium onion, chopped
5 garlic cloves, chopped
1 16 oz jar of tomatillo salsa (or make your own)
3 tablespoons of canned chipotle peppers chopped
1 Tbl ground cumin
1 tsp ground coriander
3 cups low sodium chicken broth
2 cups cooked pinto beans
juice of one lime
salt & pepper to taste

For the peppers:

6 poblano peppers
3 cups pork (or any) chili
1 1/2 cups shredded cheddar cheese
3 Tbl chopped chilantro
2 Tbl chopped red onion
1 Tbl chopped jalapeno or habanero


For Pressure Cooker:
Brown the meat, drain off the fat, add all the ingredients but the beans and lime juice and cook in pressure cooker at 10lbs pressure for 30 minutes. Let it cool and release the pressure, open, shred the meat, stir in beans, cook for another 10 minutes uncovered and stir in the lime juice.

To cook in oven:
Preheat oven to 300 degrees (F). Heat oil in a dutch oven or heavy-bottomed oven proof pot (something that will fit into your oven) over high heat. Season pork with salt and pepper and add to the pot turning until browned on all sides. You may have to do this in batches. Remove all the meat from the pan, pour off fat and discard. Return pot to the burner (turn the heat down to medium) and add onions and garlic, cooking for several minutes until softened. Add the chipotles, salsa verde, cumin, and coriander to the pot, stirring until combined. Add the pork, any juices, and the chicken broth to the pot and bring to a boil. Cover the pot and transfer to the oven to cook for 2 to 2 1/2 hours until the pork is tender enough to easily pull apart.

Remove pot from the oven, skim off any fat on the surface and pull pork out of pot and onto a baking sheet. Using forks, shred the pork and set aside. Strain any nasty bits from the sauce and return the pot to stove (uncovered) over medium high heat. Add the beans and cook for about 10 minutes until the sauce reduces and thickens. Add the shredded pork and lime juice. Adjust seasoning with salt and pepper.

For the stuffed poblanos:
Wash the poblanos and place on a baking sheet. Broil in the oven, turning until all sides are blackened. Remove from the oven and let cool. (Set the oven to 350 F) Gently remove the stem, seeds, and as much of the skin as you can from the peppers. Cut or tear down the center so the pepper will lay flat (sorry I didn’t take any photos of the process!). Place about 1/2 cup of chili in the center and sprinkle with cheddar cheese. Fold the pepper around the filling and use a skewer or several toothpicks pierced through the top to keep them closed. Place on a baking sheet and repeat with the rest of the peppers. Sprinkle some more cheese over the peppers and bake in the oven for about 15-20 minutes or until all of the cheese has melted and they are heated through. Remove and garnish with chopped onions, cilantro, and jalapenos or habaneros. Serve with your choice of sour cream, guacamole or avocado slices, and more salsa verde.