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!
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 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
I made this 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!!)
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.
6 poblano peppers
3 cups pork (or any) chili
1 1/2 cups shredded cheddar cheese
3 Tbl chopped cilantro
2 Tbl chopped red onion
1 Tbl chopped jalapeno or habanero
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.
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