This is (I promise!) the final recipe from my Mexican inspired trip to the local flea market produce stands.
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 chili just to change it up a bit.
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.