Roasted and Stuffed Poblano Peppers

These stuffed peppers are a bit of work, but totally worth it!!!  The flavors of the pork at first are pretty spicy, but the peppers have a sweet flavor that makes the dish sing when it enters your mouth.  These will definitely be on our regular menu!

1 tsp canola oil

3 lbs Pork shoulder or butt, trimmed of excess fat and cut into 2 inch chunks

1 medium onion, chopped

5 garlic cloves, chopped

1 16 oz jar of tomatillo salsa

3 tablespoons of canned chipotle peppers chopped

1 Tbl ground cumin

1 tsp ground coriander

1 1/2 cup low sodium chicken broth

Juice of one lime

Salt & pepper to taste

In a large Crockpot place the pork roast and cover with onions, garlic, tomatillo salsa, chopped chipotle peppers, cumin coriander, and chicken broth.  Cover and cook on low for 4-6 hours.  Remove pork roast and cover with foil to let rest.  Pour the excess liquid from the Crockpot into a large sauce pan.  Let simmer on medium-high heat for 10-15 minutes or until the liquid is reduced by half.  Shred the pork and add to the liquid.  Squeeze lime juice over the top and add salt and pepper to taste.

For the stuffed poblanos:

6 poblano peppers

1 1/2 cups shredded cheddar cheese

3 Tbl chopped chilantro

2 Tbl chopped red onion

1 Tbl chopped jalapeno or habanero

While the liquid is reducing, wash the poblanos and cut the stems off.  Slice down one side and remove the seeds as best you can.  Place the de-stemmed and de-seeded peppers on a baking sheet. Broil them in the oven, turning until all sides are blackened. Remove from the oven and place in a paper bag (or bowl covered with saran wrap) for about 10 minutes so the skin can be removed easily. Remove the skin of the peppers and place about 1/2 cup of chili in the center of each one and sprinkle with cheddar cheese. Fold the pepper around the filling and use a skewer or several toothpicks pierced through the top to keep them closed. Place on a baking sheet. Sprinkle some more cheese over the peppers and bake in the oven for about 15-20 minutes or until all of the cheese has melted and they are heated through. Remove and garnish with chopped onions, cilantro, and jalapenos or habaneros. Serve with your choice of sour cream, guacamole or avocado slices, and more salsa verde.