California Farm Pork Chorizo Poblano Peppers

Name: California Farm Pork Chorizo Poblano Peppers
Total time: 2700 s
Yield: 2 people, 4 servings
Cuisine: American
Ingredients: 1 pound lean shoulder pork meat, ground; 1/4 pound pork fat, ground; 4 poblano peppers, scrubbed, deseeded; 4 Tbs grated cheddar cheese; 4 garlic cloves, minced; 2 small red onions, diced; 2 Tbs apple cider vinegar; 1/2 Tsp each mexican oregano, sweet red paprika, coriander, cumin, flaked seasalt; 1/4 Tsp red Aleppo chili pepper; 8 corn tortillas; 4 Tbs fresh sour cream

Hobby Horseman @HobbyHorseman

California, United States

Great summer luncheon dish, hot or cold. Mild dark green poblano peppers stuffed with fresh ground shoulder pork flavored with diced red onion, grated cheese, paprika, garlic, cumin, coriander, vinegar and a little mild chili powder, since the poblano peppers impart a mild chili pepper flavor already.
Slow bake on moderate heat in oven to let the spices mingle.

Serve with corn tortillas and fresh sour cream.

Hobby Horseman @HobbyHorseman

California, United States

Serve with corn tortillas and fresh sour cream.

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Ingredients

45 minutes

2 people, 4 servings

1 poundlean shoulder pork meat, ground
1/4 poundpork fat, ground
4poblano peppers, scrubbed, deseeded
4 Tbsgrated cheddar cheese
4garlic cloves, minced
2small red onions, diced
2 Tbsapple cider vinegar
1/2 Tspeach mexican oregano, sweet red paprika, coriander, cumin, flaked seasalt
1/4 Tspred Aleppo chili pepper
8corn tortillas
4 Tbsfresh sour cream
Equipment: meat grinder, oven
Cost: pork meat $2.50, peppers $2, tortillas, other $1, per lunch $1.40

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Steps

45 minutes

1

Grind fresh lean pork meat and fresh pork fat, mix with all other ingredients and refrigerate overnight to let flavors mingle.
2

Wash, slice tops off poblano peppers and deseed. Overstuff with chorizo meat, 3 Full Tbs per poblano pepper, so there is a cap of meat on each pepper. Top caps with poblano crown.
3

Roll leftover chorizo meat in corn tortillas, 1 or 2 Tbs of chorizo in each. Place in oven.
4

Place one stuffed pepper in center of each corn tortilla. Bake 45 minutes at moderate 325F degrees. Any drippings from the poblano stuffed peppers will flavor and crisp the tortillas. Taste tortilla.
5

Use probe thermometer to insert in center of stuffed poblano to make sure chorizo is cooked to a safe level of 160F degrees. Serve dinner of stuffed poblano and stuffed corn tortilla with Tbs of sour cream. Enjoy.
6

You can easily make 8 more stuffed poblano peppers if you add a cup of cooked rice and a cup of cooked beans to this recipe.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 22, 2025 21:42

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.