Pork Chile Rellenos

This recipe is courtesy of Mama Maggie's Kitchen.

Servings: 4
Prep Time: 70 minutes

4 poblano peppers
4 tablespoons olive oil (divided)
1 pound ground pork
1 teaspoon sal
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 tomato (diced)
1/4 onion (diced)
1 garlic clove (finely minced)
1 cup shredded Monterey Jack cheese

1. Brush the poblano peppers with olive oil. Roast on a gas stove. Make sure to char the entire pepper on all sides. Place in a sealable plastic bag to steam. Set aside.

2. In the meantime, heat 2 tbsp olive oil in a large skillet. Season the ground pork with salt, pepper, and cumin. Cook for 5 minutes, breaking it up with your spatula.

3. Add the tomato, onion, and garlic. Cook for 5 minutes. Turn heat off. Let the pork mixture cool slightly. Set aside.

4. Remove the peppers from the plastic bag. Gently scrape off the roasted skin. You might not be able to get all of the char. That’s ok. Make a slit down the center without going fully through the pepper. You are creating a pocket. Remove the seeds and veins from the inside of the pepper. Repeat with all the peppers.

5. Preheat the oven to 400 degrees F.

6. Fill each pepper with the pork mixture. Top with the cheese. Place in a baking dish. Bake for 20 minutes until the cheese is golden brown.

Courtesy of the National Pork Board, Des Moines, Iowa.