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
- Preheat oven to 350º.
- Heat the olive oil in a skillet.
- Add the onion and garlic, cooking until soft.
- Add the pork, cumin, coriander, oregano and cayenne and stir until the meat is cooked.
- Add the corn kernels. Cook for about a minute.
- Salt and remove from heat.
- Grease the bottom of a baking dish with the bacon grease.
- Shred the cheese. (I used cheddar)
- Slice the Poblano peppers in half and remove the seeds.
- Fill each Poblano pepper with the meat mixture.
- Place in the baking dish.
- Sprinkle the cheese on top.
- Bake for 30-35 minutes at 350º.
- Plate the peppers and drizzle the sauce over them.
Not bad at all!