06.20.16

Pulled Pork Enchilada Stuffed Poblano Peppers

Holy Enchiladas! These stuffed poblanos are so dang good I assure you, you will not miss the tortillas or the cheese. Like I mentioned in a previous post, our friends over at Fiesta Spices came over and taught us a thing or two about cooking with dried chilies. Their homemade enchilada sauce they taught us how to make can be used on anything but, you gotta try it over these pulled pork stuffed poblano peppers! Poblano peppers are actually pretty mild once you remove the seeds and cook them down so don’t be afraid to use them. If you are really intimated by them, you could always use bell peppers instead! Also, any shredded meat will go splendidly in this recipe but this shredded pork is OFF THE HOOK…as long as you cover it in this Homemade Enchilada Sauce, you really can’t go wrong. Incredible!

Pork Enchilada Stuffed Poblano Peppers
Serves 5
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Ingredients
  1. 3 lb. pork shoulder or butt
  2. kosher salt and black pepper, to taste
  3. sesame seeds (about 4 tbsp.)
  4. 1 tbsp. cumin seeds
  5. 1 1/2 cups chicken broth
  6. 1/4 cup apple cider vinegar
  7. 1 cup water
  8. 1 tbsp minced garlic
  9. 5 large poblano peppers (if they are smaller, use 6)
  10. Homemade Enchilada Sauce
  11. Fresh chopped cilantro, for serving (optional)
Instructions
  1. Season the pork shoulder all over generously with salt and pepper. Coat with sesame seeds all over.
  2. Heat 2 tbsp. olive oil over med-high heat. Sear all sides of the pork, about 5 minutes per side.
  3. Pour chicken broth, water and apple cider vinegar into the bottom of a crockpot. Place browned pork in and sprinkle with minced garlic and cumin seeds.
  4. Cook on high for 4 hours or low for 6-8 hours.
  5. When pork is done cooking, using two forks shred the pork and keep shredded pork in the crockpot on warm while you prepare your poblanos for stuffing.
  6. Preheat your oven to 350 degrees.
  7. If you have a gas stovetop with an open flame, you can char your poblanos stove top: Turn flame on high heat. Using tongs to hold your poblanos, hold the poblanos over the flame and let them char on all sides (about 2-3 minutes per side) until there are little black spots all over the poblano. (If you don't have a stovetop that can do this, turn your oven on "broil". Place the poblanos on the top rack of the oven and let them char on both sides, about 3 minutes per side, or until there are nice black spots on all sides of the poblano. Remove from the oven.)
  8. Cut a slit in the top of the poblano pepper. Using a spoon, gently scoop out the seeds inside.
  9. Line up the poblano peppers, slit side up, in a baking dish.
  10. Using tongs or a slotted spoon, scoop out shredded pork and gently stuff the poblano peppers as full as possible.
  11. Pour enchilada sauce all over and around the poblano peppers. Place in oven and bake at 350 degrees for 10-15 minutes, or until poblano peppers are nice and tender and ready to eat.
  12. Top with cilantro and extra salsa (optional), serve and enjoy!
Notes
  1. Use a pressure cooker to cook pork if you would like to cut cooking time to only 30 minutes.
Adapted from Fiesta Spices
Adapted from Fiesta Spices
The Defined Dish http://www.thedefineddish.com/

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