I love Mexican food and try to fix some type of Mexican dish at least once a month. On a weekend where I was craving Chile Rellenos, I decided to tweak my recipe a bit and stuff the chiles with slow-cooked pork shoulder I fixed in my slow cooker – boy was it a winning dish and simple to make!
- 4 large Poblano peppers
- 2 cups Troegs Braised Slow Cooker Pork Shoulder, shredded with two forks
- 2 cups shredded Monterrey Jack cheese
- 2 tbsp chopped cilantro
- 2 large eggs
- 1 cup cornmeal
- 2 tbsp olive oil
- Roast the Poblano peppers over a flame (or under the broiler) until the skin is almost completely blackened. Place roasted peppers in a glass bowl and cover with shrink wrap for about 15 minutes.
- In a medium bowl, combine the pork, 1 cup of cheese and cilantro.
- Peel the skin off the peppers, cut a slit down the long side of the peppers then remove the seeds and most of the veins.
- Divide the stuffing into 4 portions, then stuff peppers with the pork mixture – do not overfill. Secure the opening of each pepper with 1-2 toothpicks.
- In a shallow bowl, beat the eggs well. In a separate shallow bowl, add the cornmeal. Dip each stuffed pepper in the egg mixture then coat with cornmeal. Place the coated peppers in an oven-proof dish. Drizzle olive oil over the peppers, sprinkle with the remaining 1 cup cheese then place in the oven to bake for about 20-25 minutes.
- Serve each pepper over Spanish rice with a squeeze of fresh lime juice.
Makes 4 servings.