Carnitas Stuffed Poblano Peppers

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 8 hours 40 minutes

材料

4 pounds boneless pork shoulder or butt

1 tablespoon dried oregano

1 tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon salt

½ teaspoon black pepper

1 yellow onion (diced)

4 garlic cloves (minced)

1 jalapeno (deseeded and finely diced)

1 orange (juiced)

1 ½ cups cooked carnitas

¾ cup black beans

¾ cup corn

¼ cup red onion

½ cup shredded cheddar cheese (or more as desired)

4 poblano peppers

2 tablespoons chopped cilantro

手順

How To Make Carnitas

Stir

In a small bowl stir together the oregano, cumin, black pepper, salt, and chili powder.

Rub

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.

Cook

Add the onion, minced garlic, jalapeno 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).

Shred

Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat.

How To Make Stuffed Poblano Peppers

Preheat and Slice

Preheat oven to 350F/175C. Slice the poblano peppers in half lengthwise and scoop out the seeds.

Pre-Cook

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.

Combine

Meanwhile, make the filling by combining the carnitas, black beans, corn, and red onion in a bowl.

Cook

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.

Garnish

To garnish, sprinkle with chopped cilantro before serving.

栄養

• カロリー: 319 kcal
• 脂肪総量: 12 g
• 飽和脂肪: 5 g
• コレステロール: 53 mg
• ナトリウム: 621 mg
• 炭水化物総量: 36 g
• 食物繊維: 6 g
• 糖質総量: 18 g
• タンパク質: 20 g