Apparently I’ve been on a spicy roll lately. I was quietly perusing the farmer’s market and came across these fantastic looking poblanos. I had to have some. Suddenly all my weekend cooking plans were completely rearranged, all due to some chiles.
Poblanos just beg to be stuffed, and these ones were no different. Earlier this year I did some shrimp stuffed poblanos and they turned out well, so I decided to take that idea and run with it.
But before I could do anything else, there was another urgent matter. Salsa. I chopped and diced and threw together my CSA tomatoes, farmer’s market sweet onions, garlic and jalapeno, and some cilantro, lime and salt n pepper. I took several bites to make sure it was good.
For the poblanos, I roasted them in the oven, turning often until they were mostly blackened, then steamed them in a covered dish. I know that the skin is just supposed to peel off effortlessly, but peeling these poblanos made me remember why it’s been eight months since I did this. It really is a pain in butt. Then you have to carefully open it and pull out the seeds. This would be easier if you have slave labor (aka children) to help. The kitties told me I was on my own.
For the stuffing, I cooked up some Nature’s Harmony Farm ground pork and seasoned it with this chipotle seasoning from Whole Foods. I stirred some sour cream and cilatro into it and was suprised at how really fantastic it tasted. I lined my baking dish with a bunch of chopped tomatoes that didn’t make it into the salsa and arranged my poblanos onto them, stuffing them with as much pork mix as they could take. A sprinkle of mexican cheese went on and into the oven they went until the cheese was all nicely browned and bubbly.
Happy Labor Day, everyone! I have some pickles calling from the fridge, reminding me to enjoy the fruits of my labor…hope you do, too.