Carnitas Stuffed Poblano Peppers

Carnitas Stuffed Poblano Peppers

Carnitas stuffed poblano peppers are a flavorful dinner sensation! Roasted poblanos are filled with tender carnitas and Tex-Mex ingredient favorites.

  • Preparation Time: 20 minutes
  • Cook Time: 8 hrs 20 minutes
  • Total Time: 8 hrs 40 minutes
  • Servings: 4 servings

Ingredients for Carnitas

  • 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, de-seeded and finely diced
  • 1 orange, juiced

Stuffed Poblano Peppers

  • 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

Instructions for How To Make Carnitas

  1. In a small bowl stir together the oregano, cumin, black pepper, salt, and chili powder.
  2. 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.
  3. 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).
  4. Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat.
  5. Shredding the cooked pork shoulder.

How To Make Stuffed Poblano Peppers

  1. Preheat oven to 350F/175C. Slice the poblano peppers in half lengthwise and scoop out the seeds.
  2. Desseeding poblano peppers for carnitas stuffed peppers.
  3. 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.
  4. Roasted poblano peppers for carnitas stuffed poblano peppers.
  5. Meanwhile, make the filling by combining the carnitas, black beans, corn, and red onion in a bowl.
  6. Mixing the filling for carnitas stuffed poblano peppers.
  7. 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.
  8. To garnish, sprinkle with chopped cilantro before serving.

Chef’s Tips

  • This is a great slow cooker with a ceramic insert and it’s perfect for transporting!

Nutrition in Carnitas Stuffed Poblano Peppers

Calories: 319kcal, Carbohydrates: 36g, Protein: 20g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 53mg, Sodium: 621mg, Potassium: 415mg, Fiber: 6g, Sugar: 18g, Vitamin A: 806IU, Vitamin C: 100mg, Calcium: 170mg, Iron: 2mg

Course: Dinner

Cuisine: Mexican

Carnitas Stuffed Poblano Peppers
Article Name
Carnitas Stuffed Poblano Peppers
Carnitas Stuffed Poblano Peppers
Publisher Name
slow cook recipe
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