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Poblanos Stuffed with Pulled Pork and Fresh Corn

Poblanos Stuffed with Pulled Pork and Fresh Corn

Poblano peppers stuffed with fresh corn, pulled pork, and cheese .
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Prep Time 30 minutes
Cook Time 6 hours 1 minute
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

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.
Keyword corn, stuffed peppers
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