Stuffed Poblano Chiles

After much tinkering in the Cook with kitchen, our original new recipe for Stuffed Poblanos is finally published. Mike Gonzalez from the Hispanic Food Network showcased our dish on his TV show “In the Kitchen”.

Check out the video here:

A few tips on the recipe:
Try using all fresh ground pork instead of half ground beef and half ground pork. The flavor is more subtle, somehow not as meaty.
We used Oxxacan cheese in the the video version of the recipe, instead of the crumbled queso cotijo. Either way it’s great!

Chile Poblano Rellenado / Stuffed Chile Poblano
A Cook With Us recipe

A change from bell peppers, poblanos are a little spicier. The red chile sauce is easy to prepare and really pumps up the flavor of this dish.

• 4 large poblano chiles, roasted, peeled, seeded
• ½ lb lean ground beef
• ½ lb. lean ground pork
• 5 garlic cloves, chopped
• 1 jalapeno pepper, diced
• ½ t. cumin, or comino ground in spice mill
• ½ t. black pepper, fresh ground
• 1 tsp. salt
• 4 tortillas
• 4 guajillo chiles
• 1 cup chicken stock
• 1 white onion, quartered
• 1 roma tomato, seeded
• 1 Tbl. achiote paste, crumbled
• 2 Tbl. Olive oil
• 1 c. Mexican cotijo cheese, crumbled (may sub. feta cheese ) *
• ½ cup Mexican crema*

Prepare chiles: blister and blacken the poblanos over an open flame or under a broiler. Place in a plastic bag for 10 min. to steam. Remove from bag and peel off skin with the back of a spoon. Make a slit to remove seeds and make a pocket for the stuffing. Set aside.

Prepare meat filling: heat 1 Tbl. vegetable oil in a sauté pan over low heat; add the garlic and jalapeno and cook gently until softened, about 5 minutes. Combine the ground meats and brown in the same pan until no longer pink. Season meat with cumin, black pepper, and ½ t. salt. Fill the prepared chiles with the meat mixture. Place in a baking casserole.

Prepare chile sauce: rehydrate the gaujillo chiles in a cup of very hot stock or water, (10 min.) save the soaking liquid. In a blender place the softened chiles, tomato, onion, ½ cup soaking liquid and salt. Puree until smooth. Dissolve the achiote paste in the other ½ cup of hot liquid. Set aside. Heat 1 Tbl. of oil over med. high heat. Strain the chile puree into the hot oil. Cook and stir as the mixture darkens and thickens a bit. Add the achiote and continue to simmer over med low heat. Add more water if sauce is too thick, it should be the consistency of a medium thin tomato sauce.

Finish dish: Pour the hot sauce over and around the chiles. Sprinkle the cheese on top and bake covered at 350 degrees for about 20 minutes. Uncover dish for the last five minutes of baking.

Garnish: finish dish with a sprinkling of fresh parsley or cilantro and a drizzle of crema* on each chile.

Mexican crema is available in Mexican grocers or substitute a mixture of half sour cream and half whipping cream.

Serves 4

* Oaxacan string cheese is great in this recipe too, especially if you like the filling cheeeesy. Just add the cheese to the cooked meat and let melt. Proceed to stuffing chiles.

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