Poblanos Stuffed with Pulled Pork and Fresh Corn
Fresh Corn and Pulled Pork Stuffed Poblanos is my summer rendition of classic stuffed peppers. I love this dish because it uses the beautiful fresh corn and vine ripe tomatoes, that are overflowing this time of year at my local farm stands. Visiting our many local farms, here in the Hudson Valley, is something I look forward to all winter long. Now that it’s summer I go as often as I can.
The Equipment You’ll Need
- A Dutch Oven- An enameled cast iron Dutch Oven is essential for the slow cooking of the pork.
- A Broiler Pan- You’ll need this to broil your peppers.
- A Ceramic Baking Pan- You’ll need one to bake your peppers.
The Ingredients You’ll Need for Poblanos Stuffed with Pulled Pork and Fresh Corn
- Poblano Peppers- If you can’t find these at your market, you can substitute Italian cubanelle peppers. But instead of broiling them, simply bake them at 350 for 30 minutes. There is no need to peel them.
- Fresh Corn- You can substitute frozen corn, if necessary.
- Black Beans- I like to use cooked dried beans, but you can substitute canned.
- Boneless Pork Butt- This recipe makes far more than you’ll need for the peppers, but it freezes great, and can be used in many other dishes. Search for pork at the top of my blog, and you will see other recipes that can utilize your extra pork.
- Chicken Broth- I always make my own, but I think canned would work fine in this recipe.
How I Made It
- I used Pulled Pork that I had in my freezer, from previously made things, that appear in earlier blog posts.
- First, I roasted and peeled my peppers.
- Next, I steamed the corn, made the salsa, and warmed up the beans (also from my freezer).
- Finally, I stuffed and baked the peppers.
- Because I’m clearly crazy, I served this with the Eggplant Rollatini, that appears on last week’s blog post. I also made some pasta. This was all at the special request of one of my little angels.
As you’ve probably noticed, I go to great lengths to please my family, in the cooking department. These stuffed peppers were quite easy to make, especially since I already had the pork all prepared. This dish would be good as a vegetarian meal, too; just leave out the pork, and maybe add some tomato sauce and Mexican spices to the beans. Or, you could substitute some roasted chicken for the pork. Also delicious, would be to substitute some chili in place of the pork. So, I hope you will soon try these wonderfully versatile Poblanos Stuffed with Pulled Pork and Fresh Corn.
Poblanos Stuffed with Pulled Pork and Fresh Corn
Ingredients
For the Pulled Pork:
- 2 onions, cut in one inch slices
- 3 lbs. boneless pork butt
- ½ tsp. cayenne pepper
- 1 tsp. black pepper
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 2 tsp. paprika
- 1 tsp. cumin
- ½ tsp. kosher salt
- 6 cloves garlic
- 1 cup chicken broth
- ¼ cup dark brown sugar
For the Tomato Salsa:
- 2 cups chopped tomatoes
- 1 cup chopped red onion
- 2 cloves minced garlic
- 1 cup chopped cilantro
- ¼ tsp. kosher salt
- 3 tbsp. lime juice
For the Fresh Corn and Pulled Pork Stuffed Poblanos:
- 4 poblano peppers
- 2 ears of corn
- 1 tbsp. salted butter
- 1 cup cooked black beans
- 1 cup Monterey Pepper Jack Cheese
Instructions
For the Fresh Corn and Pulled Pork Stuffed Poblanos:
- Cook the pulled pork, according to the instructions below.
- Meanwhile, prepare the salsa, according to the instructions below.
- Also, steam the corn for ten minutes in the microwave on a plate. Cut the kernels off the cobs and mix them with the butter.
- Broil the peppers until charred all over, and then place in a bowl for 10 minutes, covered in plastic wrap. Remove the peppers from the bowl, and peel off their skins. Cut a slit down the pepper and remove the seeds and membranes.
- Preheat the oven to 350°.
- Stuff the peppers with the corn, beans, pork, and cheese. Bake in a casserole dish, covered for 30 minutes. Serve topped with the salsa.
For the Pulled Pork:
- Preheat the oven to 300°.
- At the bottom of a large Dutch oven, scatter the onions, and then place the pork, fatty side up, on top of them.
- Mix all the spices together and spread them all over the pork. Pour the chicken broth into the bottom of the pot. Cover tightly and bake 5 hours.
- Shred the pork, and stir in the sugar. You will have extra pork after stuffing the peppers.
- Use about 3 cups of pork to stuff the peppers.
For the Tomato Salsa:
- Mix all the ingredients together in a bowl.
