I wanted to try something new and different and I had a ton of over-sized Poblano peppers. Pork-stuffed Poblano peppers sounded new and different enough for me. I based it off of a couple of recipes I found on the Internet, predominantly from this one, the method from this one, and a few modifications of my own.

Ingredients (including sources for local items)

• 2 Tbsp olive oil
• 1 finely chopped small onion (from Sport Hill Farm)
• 2 large minced garlic cloves (from Sport Hill Farm)
• 1 pound ground pork (from Ox Hollow Farm)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 teaspoon dried oregano (from my garden)
• 1 tsp cayenne (from Joel at Cherry Grove Farm)
• salt to taste
• 1 ear of corn kernels (from Sport Hill Farm)
• Poblano peppers (from Joel at Cherry Grove Farm)
• bacon grease (rendered from Ox Hollow Farm bacon)
• 1/3 cup shredded cheese, like Jack, cheddar, etc.

Sauce

• 6 Tbsp sour cream (from Arethusa Farm Dairy)
• 2 Tbsp milk (from Stone Wall Dairy Farm)
• 1-1/2 Tbsp minced fresh cilantro (I forgot where I got it but it really is local!)
• juice from 1/2 of a lime

Method

1. Preheat oven to 350º.
2. Heat the olive oil in a skillet.
3. Add the onion and garlic, cooking until soft.
4. Add the pork, cumin, coriander, oregano and cayenne and stir until the meat is cooked.
5. Add the corn kernels. Cook for about a minute.
6. Salt and remove from heat.
7. Grease the bottom of a baking dish with the bacon grease.
8. Shred the cheese. (I used cheddar)
9. Slice the Poblano peppers in half and remove the seeds.
10. Fill each Poblano pepper with the meat mixture.
11. Place in the baking dish.
12. Sprinkle the cheese on top.
13. Bake for 30-35 minutes at 350º.
14. Plate the peppers and drizzle the sauce over them.

Not bad at all!