Satisfy your sweet tooth with this easy-to-make recipe for Carnitas Stuffed Poblano Peppers.
1. Info for Carnitas Stuffed Poblano Peppers
- Cook Time: 8 hr 40 min
- Total Time: 8 hr 40 min
- Servings: 4
2. Ingredients for Carnitas Stuffed Poblano Peppers
- 4 pounds boneless pork shoulder (or pork butt)
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 yellow onion (diced)
- 4 cloves minced garlic
- 1 jalapeño (deseeded and finely diced)
- 1 orange (juiced)
- 1 1/2 cups carnitas (cooked)
- 3/4 cup black beans
- 3/4 cup corn
- 1/4 cup red onion
- 1/2 cup shredded cheddar cheese (or more as desired)
- 4 poblano peppers
- 2 tablespoons chopped cilantro
3. Directions:
- In a small bowl stir together the oregano, cumin, black pepper, salt, and chili powder.
- Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
- Add the onion, minced garlic, jalapeño, and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
- Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat.
- Preheat oven to 350°F/175°C. Slice the poblano peppers in half lengthwise and scoop out the seeds.
- Place the peppers in a baking dish or on a baking tray. Pre-cook just the peppers for about 15 minutes in the oven, or until they’ve started to soften.
- Meanwhile, make the filling by combining the carnitas, black beans, corn, and red onion in a bowl.
- Remove the peppers from the oven and evenly divide the mixture between the peppers, then sprinkle with cheese. Cook the stuffed poblano peppers for an additional 10-15 minutes, until the cheese is melted and they’re warmed through.
- To garnish, sprinkle with chopped cilantro before serving.
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