A recipe for mild poblano peppers, roasted and peeled, then stuffed with seasoned pulled pork, black beans and chipotle peppers in adobo, topped with cheese and avocado. Bring on the stuffed peppers!
Time for more stuffed chili peppers, my friends! Did you know I have an obsession with stuffed peppers? Um: Stuffed Chili Pepper Recipes. Yeah. I blame the poblanos this time. There we were, scooting through the store for ingredients for a new cookbook I am working on, minding my own business, when the pobano peppers distracted me with their calls. "Mike! Dude! Come over here. Grab a few of us and make something AWESOME. Please! We beg of you."
See what I'm saying? I am absolved of all responsibility or blame in this situation. The poblano peppers wanted it this way. Glad they did because this was a hugely satisfying meal for the both of us. And pretty darned filling. I kind of went nuts with the pulled pork. As you can see.
I admit, it's a lot of food. But I ate the whole thing. I just, you know, couldn't stop eating. I had these pobano peppers and wasn't sure what to stuff them with, then found the final frozen package of pulled pork in the freezer from that late summer's pork shoulder smoking session. I had a pound of it still, and it had to be eaten. So into the poblanos it went, along with some seasoned black beans and chipotle peppers in adobo sauce. YUM.
You'll start off by roasting your poblano peppers first this time. You can roast them on the stovetop over a flame, or use the broiler method. In this case, I lightly oiled the poblano peppers and set them under the broiler, not too close, for 10 minutes per side, then cooled and peeled them. If you'd like more options, check out How to Roast Chili Peppers for more information and methods. It doesn't matter HOW you do it, as long as they're roasted.
Slice the poblanos down the center and scoop out the insides. Cook up your black beans with chipotle, garlic, onion and jalapeno pepper, then stuff it all into the peppers along with your prepared pulled pork. I didn't mix it all together, but kept them separate, each on their own side. That way, I can mix it up while I'm eating it. Here is how it looks just before you pop them into the oven.
You can almost eat them now. Heat them up in the hot oven, then top them with diced avocado, crumbled cotija cheese and your favorite hot sauce. Gotta have some hot sauce! At least for me, yep. As an alternative to cotija cheese, you can try a melty yellow cheese like cheddar just before you bake them, then let the cheese melt down over and into the mixture of black beans and pulled pork. Yeah, that's a good way, too. Try these both ways. I'm sure you'll enjoy them!
Tex-Mex Chipotle Pork and Black Bean Stuffed Poblano Peppers – Recipe
- 4 large poblano peppers
- Olive oil as needed
- 16 ounces prepared pulled pork
- 1 medium yellow onion, chopped
- 1 jalapeno pepper, chopped
- 3 garlic cloves, chopped
- 1 15-ounce can black beans
- 1 teaspoon chili powder
- 1 7-ounce can chipotle peppers in adobo, chopped
- Crumbled cotija cheese, chopped cilantro and diced avocado for serving
- Your favorite hot sauce
- Set oven to broil. Lightly oil the poblano peppers and broil them about 10 minutes, then flip and broil another 10 minutes, or until the skins blacken and bubble up.
- Remove from heat and cover with paper towels to let the skins loosen. Peel the skins and discard them.
- Slice the poblano peppers open down the middle and scoop out the insides. Set aside.
- Heat a pan to medium heat and add a splash of olive oil. Add onion and jalapeno pepper and cook about 5 minutes, until softened.
- Add garlic and cook another minute.
- Add black beans, chili powder and chipotle peppers with adobo. Heat through about 10 minutes on low.
- Stuff each poblano pepper with the prepared pulled pork and seasoned black bean mixture. Add a bit of hot sauce, if desired.
- Set oven temp to 350 degrees and bake the stuffed poblanos for 12 minutes to heat through.
- Remove, top with cotija cheese, cilantro, avocado and hot sauce, if desired.