Roasted Poblanos Stuffed w/ Pulled Pork Chili Verde

This is (I promise!) the final recipe from my Mexican inspired trip to the local flea market produce stands.  I served it this past weekend alongside the rice & bean stuffed zucchini balls and jicama slaw.

Though it was all really delicious, for me these stuffed poblanos really stole the show.  I used pulled pork that was in my freezer from when I made Tosca Reno’s Poblano Verde Pulled Pork from her Eat Clean Diet Cookbook 2 – lots of great healthy recipes in there by the way!  I’m posting my adapted and simplified version here for you to use.

Really though, you can use any chili of your preference even chicken chili in these stuffed peppers.  I do recommend trying this pork chili at some point as a departure from the usual ground beef & beans chili just to change it up a bit.

And yes just like the rice and beans, if I had any left, I would definitely put a poached egg on top of this and call it breakfast!



I made the chili in my pressure cooker which I just got this summer after being determined to get over my irrational fear of my kitchen exploding if I made a mistake!  Best invention ever!

If you don’t have one, get one!  They are cheap and will save you time and open up a whole new world of cooking!  If you have one brown the meat, drain off the fat, add all the ingredients but the beans and lime juice and cook 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.  You just made pulled pork chili in less than in hour–awesome!



For you non pressure cooker wimps users – (just kidding, I was one of you until recently! Until I took my skirt off, I mean stopped being a Sally, sorry – got over my fear…OH for crying out loud just go buy a pressure cooker already and BE THE BOSS of your own kitchen!!! SHEESH!) (yes I’m talking to you.  Yes, you.  I can see you over there on the other side, wringing your hands and shaking your head – You can DO it!  Now get out there and make me proud!!)

OR you could

Follow the instructions below.


Roasted Poblanos Stuffed w/ Pulled Pork Chili Verde
Recipe type: Entree
Cuisine: Stuffed peppers
  • 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
  • 3 Tbsp of canned chipotle peppers chopped
  • 1 Tbsp 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 stuffed poblanos:
  • 6 poblano peppers
  • 3 cups pork (or any) chili
  • 1½ cups shredded cheddar cheese
  • 3 Tbsp chopped cilantro
  • 2 Tbsp chopped red onion
  • 1 Tbsp chopped jalapeno or habanero
  1. If you have a pressure cooker, see paragraph above. If not, continue with step 2.
  2. Preheat oven to 300 degrees (F).
  3. Heat oil in a dutch oven or heavy-bottomed oven proof pot (something that will fit into your oven) over high heat.
  4. 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.
  5. 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.
  6. Cover the pot and transfer to the oven to cook for 2 to 2½ hours until the pork is tender enough to easily pull apart.
  7. Remove pot from the oven, skim off any fat on the surface and pull pork out of pot and onto a baking sheet.
  8. 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.
  9. 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.
  10. 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)
  11. 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!).
  12. Place about ½ 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.
  13. 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.
  14. 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.


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  1. says

    Woah, these look amazing. I love stuffed poblanos of any type, but that pulled pork chili filling sounds crazy good. I just love that idea of using chili as a stuffing.

    I will definitely be trying these out – thanks!

  2. Anonymous says

    The pressure cooker is a great tool I have a Cooks Essential Digital and have used it for more than ten years now and it cooks everything really great …the lid lock and steam quick release is so easy to clean and the digital display is the fastest with a two hour delay setting! Love the Poblanos recipe will definitely incorporate!!!!!!!!!

  3. says

    I can’t wait to try this recipe. I LOVE Poblano peppers and have made stuffed poblano peppers, but not with this recipe you have posted. Poblano peppers have such a good, smoky flavor and they have some heat to them that gives them such a great flavor.
    As far as the pressure cooker, a lot of people are scared to death of them. They are perfectly safe, inexpensive and it’s another way of cooking that is so easy, quick and VERY good. I grew up with my mom always using a pressure cooker. I love them and love the fact that this is what you used to make the pulled pork chili. I will be checking out your other recipes you have on here that are Mexican. Mexican food is my absolute favorite food. Thank you so much for posting this!

  4. says

    Hi Melissa,

    I represent a gluten-fere community website called Stuffed Pepper, and we are about to celebrate our first birthday. So we are taking submissions for stuffed peppers recipes and birthday cake recipes. I saw these amazing pulled pork stuffed poblanos, and would so love if you would submit it to our site. The website is You just have to create an account, and then you will have the ability to post a recipe.

    I couldn’t find any other way to contact you, so that’s why I’m posting here. If you’d like to talk to me more about, please send me an email at heather @ stuffed-pepper .com.



    • Sharon says

      Now that I’m convinced to go buy a pressure cooker, I’m wondering how long this takes if you are using that method. I suppose the cooker comes with full directions, but just in case it doesn’t, what is your recommendation?

  5. Sharon says

    It was late when I read your recipe and must have been tired. Now that I’ve had some sleep, I see you did include the directions for the pressure cooker… 30 min. plus 10 uncovered. I “stumbled” across your recipes as a result of “Pintrest” posts of friends of mine, and I was very entertained to read your recipes and your notes. I especially enjoyed the story about your dialog with your son about getting ready to go to the store, and it was cold in the house, so he was going to warm himself by running around the coffee table. What a hoot.!! I think I have found a new form of entertainment.

    On a more serious note, I am very interested in your mission to introduce us to a low carb, gluten-free diet. You may not realize the difference you are making in lives. I’m one who should be doing this kind of diet and had not found a resource. Once again, it’s wondrous how things come into your life just when you need it. Hmm. Divine!!

  6. Lisa G. says

    Cannot believe how good these came out. Wrapped mine in bacon- 1 strip each- to hold them together. Prepped them the night before, layed them out in a casserole, covered them in Cheese and covered and put in the fridge. Heated them up the next night and was one of my top 10 dinners of the year!
    Love the low-carbiness of it!
    I love my pressure cooker too! Love to be able to make short-ribs for a work night!

  7. Sheri says

    I made this a month ago and it was awesome! Making it again tonight! I highly recommend this recipe…

  8. Tippy says

    I made these last night – AMAZING!! My husband smoked a giant pork butt over the weekend, and I was looking for recipes to use up the leftovers. I can’t even begin to describe how delicious this chile verde was with the smoked pork. I kept taking it out of the oven to steal bites. :) Absolutely perfect seasonings. Thank you for sharing!

    • says

      Thanks Tippy, so glad your family enjoyed it! We love this one too and it’s been far too long since I’ve made it for us, I think it’s time to add it back into the rotation! :)

  9. Dorothy says

    Yum! The perfect dish for our Cinco De Mayo celebration. I used a crockpot as I don’t have either a pressure cooker or a Dutch oven ( something that will have to be remedied soon). We served a mango jicama slaw as the side- lots of compliments from our guests. This is surely a keeper :) thanks!

        • says

          I wouldn’t call it crazy spicy Betty. It does vary though based on the poblanos you get. Sometimes they are very mild (not even jalapeno hot) and sometimes they can be really spicy – there’s no way to tell until you taste them either. But roasting them first definitely mellows out the heat – and serving them with sour cream also helps. Hope you like them!

  10. amcken3 says

    Thanks for the recipe. Be careful though CANOLA is very unhealthy. I’m so glad I found your site, you have so many wonderful recipes!

  11. Nicole B says

    I made this last night and it was fantastic! I don’t have a pressure cooker so I threw the chili in my slow cooker. I also was lazy and instead of stuffing the poblanos I layered them on the bottom of a pan, threw the chili on top and topped with shredded pepper jack and jalapenos and baked. If it were for company (which I totally think I would use this recipe for) I would stuff them and make a pretty presentation. I will be making this again and again, thank you for the recipe.

  12. Alice Jacobo says

    I made this dish yesterday, they were great ! My family loved the poblanos, One question though, the picture showed corn and a white cheese, was that a different recipe? Thank you so much, we truly enjoyed them.

    • says

      I’m not sure what picture you are referring to but in these photos you might be confusing the sour cream with a white cheese, and the chopped yellow peppers as corn? Otherwise let me know which photo you mean and I’ll try to figure it out! Glad you enjoyed the recipe though, thanks for taking the time to comment!

      • Alice Jacobo says

        Hi Mellissa, thank you for your reply. The picture was on the Pinterest boards. It is definitely corn and melted cheese. Do you have a cookbook? Thanks again!

  13. Tracy says

    Holy Wow!! Were we separated at birth? I JUST took the plunge and bought a pressure cooker a couple of weeks ago. Told my Mom and she almost hung up on me. She said she was terrified that I’d blow my kitchen up Ü I absolutely love it! Keep forgetting to try my normal recipes in it…and last night I made these pork carnitas which turned out fantastic! Have so much left over that I was trying to figure out what else I could make with them…tadah…your Roasted Stuffed Poblanos are on the menu tonight. Too weird that I just bought a plethora of poblanos and jalapenos this weekend. So excited to try this! Thanks for sharing!!

  14. Katie says

    I made these tonight using leftover pork roast from yesterday. I still made the tomitio mixture and warmed the pork in it. Then followed directions from there. The only other thing I did different was add the pork mixture to raw peppers. They cooked enough for us when melting the cheese. My husband loved this! I made a side of cilantro, lime and jalapeño rice to go with it. Will be making it again! Thanks for sharing!


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