This dish is so filling that we really didn’t need a side with it. There is a little heat in the chili verde because of the serrano pepper, but you can eliminate that if you want to take the heat level down. Overall, you are gonna love the combination of flavors in this southwestern dish.
Chili Verde Stuffed Poblano Peppers:
12 ounces tomatillo
2 teaspoons olive oil
3 garlic cloves
1 Jalapeno Pepper
1 Serrano Pepper
3 Tablespoons cilantro
3/4 pounds pork tenderloin
1 small onion
1/2 teaspoon dried oregano
1-1/4 cups vegetable stock
3 Poblano Peppers
1/4 cup Queso Fresco
2 Corn on the cob
2 Roma tomatoes
Salt & Pepper
1 cup white rice
Preheat oven to 400 degrees F.
Shuck and clean tomatillo peppers and slice them into quarters. Slice jalapeno and serrano pepper in half and remove seeds. Peel and quarter onion. Peel garlic. Place on baking sheet and roast in 400 degree oven for 15 minutes. Once cool, process in food processor with cilantro and oregano. Add Pork tenderloin to crockpot, along with tomatillo mixture and vegetable stock. Cook on low for 6-8 or high for 5-7 hours, until pork is tender and falling apart. Shred pork with a fork and add back to crockpot.
Roast corn on grill until slight charred. Set aside, cool and the remove kernels from cob with a knife.
Slice poblano peppers in half and place on baking sheet with skin side up. Spray with cooking spray and season with salt and pepper. Roast in 400 degree for about 10-12 minutes until slightly softened, but still with some bite.
Slice avocado and chop tomatoes.
Cook rice according to package instructions.
Assemble stuffed peppers. Place 1/3 cup rice in bottom of poblano pepper half. Ladle pork chili verde over the rice. Scatter with charred corn, Roma tomatoes, avocado, and queso fresco
Servings: 6 * Calories Per Serving: 316 * Fat: 7.8 g * Carb: 38.9 g * Fiber: 3.8 g * Protein: 22.9 g * Sugar: 3.8 g * Sodium: 244 mg * Cholesterol: 48 mg