Meat Lite: Stuffed Poblanos with Tomatillo Salsa Recipe
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Category
Mains
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Cusine
Mexican
What do you need?
How to make?
Ingredients
For the stuffed poblanos
4 large poblano peppers
1/2 cup water
2 teaspoons vegetable oil
1/2 pound ground pork
1 cup cooked black beans
2 scallions, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon Ancho chili powder
1 cup stock or broth
1-2 cups grated sharp cheddar cheese
Sour cream for serving
For the tomatillo salsa:
1/2 pound tomatillos, quartered
1 cup loosely packed cilantro leaves
1 garlic clove minced to paste with 1 teaspoon coarse salt
Zest of 1 lime
Juice of 1/2 lime
1 tablespoon olive oil
Directions
Preheat the oven to 400 degrees F. Cut the poblanos in half lengthwise and cut out seeds and ribs. Put the halves in a single layer, cut side up, in a baking dish. Add the water to the baking dish so that it comes up along the sides of the peppers. Roast the peppers for about 30 minutes, until they are tender . While the peppers roast, heat the vegetable oil in a large sauté pan over medium-high heat. Add the pork and cook for 5 to 7 minutes, breaking the meat up with a wooden spoon as it browns. Add the white and light green part of the scallions , garlic and beans, and sauté for an additional minute. Stir in the cumin and chili powder. Add the stock and scrape the bits from the bottom of the pan. Reduce the heat and simmer the pork and bean mixture for 5 to 10 minutes, or until the liquid is nearly gone. Season with salt and pepper to taste. Meanwhile, make the salsa by adding the tomatillos, cilantro, garlic, zest, lime juice, and olive oil to a food processor or blender. Pulse or blend the mixture into a chunky sauce.