A New Mexican-style dish fit for a Paleo Plate? And with green chile! Sign me up! Stuffing poblano peppers with pork and green chile is easy to make, yet so flavorful. This version of chile rellenos is prepared in the oven similar to a stuffed pepper, methods adapted by Cassandra at Fed and Fit.
Being married to a New Mexican, green chiles have found its way into a lot of my cooking. It took some adapting, but I learned to love the green chile. Not many extra spices are needed when cooking with good quality green chile, as the green chiles has ample spicy flavor is the star of the dish. Poblano peppers and pork were chosen as they are light and flavorful and will not impart on the green chile’s taste. And goes beautifully well with a little tomato, garlic, and onion. A bit of coconut milk is added to the meat stuffing for a creamy texture.
The preparation is fairly quick and efficient and thus perfect for weekday cooking. Poblano peppers are broiled for about 8 minutes until the skin starts to char. While they are set aside to cool, the meat mixture can be prepared simply by stir fry. By the time the meat is finished, the peppers should be cool enough for peeling. They are then slit open from the top toward the bottom of the pepper. After removing the seeds, the meat is evenly distributed into each pepper. The stuffed peppers are then rebaked for another 8-10 minutes.
Garnish with some extra tomato and enjoy! I recommend pairing with Sweet Potato Cilantro Rice.
- 4 Poblano Peppers
- 1 pound of Ground Pork
- ¼ scant cup of Green Chili, drained
- ½ Small Tomato, diced
- 2 Tablespoons of Coconut Milk (or butter/ghee)
- 1 teaspoon of Chopped Garlic
- 1 teaspoon of Onion Powder
- Salt & Pepper to Taste
- Clean the Poblano peppers and wipe dry with a paper towel. Place the peppers on a baking sheet.
- Set the oven to broil and place the rack about six inches below the top coil. Slide the baking sheet onto the rack, adjusting the rack position if necessary. Partially close the oven door to broil position, about 1 inch gap.
- Roast the peppers, rotating every 2-3 minutes until a uniform skin char forms.
- Remove from oven and set aside. Reduce oven temperature to 350 °F, and move rack to the middle.
- Stir fry the ground pork until mostly brown.
- Add the diced tomatoes to the pork and continue to cook until the tomatoes have softened. About 3 minutes.
- Drain the most of the liquid from the pan, and return to the stove.
- Add the green chile, garlic, onion powder, and seasoning and cook for another few minutes.
- Turn off the heat and mix in the coconut milk. Set aside.
- Gently peel the charred skin off each Poblano pepper.
- Cut a slit into each pepper and remove the seeds.
- Scoop even amounts of the ground pork into each pepper.
- Bake the stuffed peppers at 350 °F for 8-10 minutes.
- Serve with Sweet Potato Cilantro rice and enjoy!