Pork Chile Rellenos

Disclosure: This is a sponsored post in partnership with the National Pork Board.

Pork Chile Rellenos is so good! I mean, who doesn’t love a good relleno?!

When I think of a special family meal, this recipe comes to mind. The yummy pork filling and roasted poblano pepper are a perfect combination of DELICIOUSNESS!

If you’ve never had this recipe, think of it as a pork passport. A tasty recipe that will transport you into new flavors.

Drizzle with crema mexicana for a little creaminess… oh yum! Trust me, you’re going to LOVE this dish.

More Mexican Pork Recipes:

Pork Chile Colorado with Nopales
Chile Verde
Pork Pozole Verde
Red Pork Tamales

These are the ingredients you need.

That’s the beauty of pork: it’s very versatile.

Swap Out Options:

Instead of ground pork, you can also use boneless pork chops or pork loin that’s chopped into small 1-inch pieces.

The only thing to be aware of if you do end up choosing a different cut of pork is to check the endpoint cooking temperature.

Cooked Pork Temperature: ranges from 145 to 160 degrees F, depending on the cut of pork.

Also super tasty, Shrimp Chile Rellenos!

• Roast the poblano peppers.
• Let them steam in a sealable plastic bag.

Two ways of roasting:

(1) Under the broiler for 14 minutes, turn halfway in between.
(2) Open flame on a gas stove.

For chile rellenos, it’s best to roast over a gas stove.

Under the broiler, the poblanos tend to fall apart and a great way if making a poblano sauce for Espagueti Verde or Pollo Poblano.

• Season the ground pork with salt, pepper, and cumin.
• Heat the oil and brown the meat.

Using a spatula, break up the meat as it cooks.

Ground or whole cumin work. Whatever you have on hand.

This pork recipe is a great way to escape the ordinary. It’s deliciousness that fulfills that wanderlust experience right in your home.

Pork unites us. After all, it is the most popular protein in the world.

• Once the pork has cooked, add the tomatoes, onion, garlic.
• Cook for 5 minutes.

Let this cool slightly before filling the poblano peppers.
Don’t worry. It will warm back up when placed in the oven.

Great Idea:

Make the filling ahead of time for faster cooking.

• In the meantime, remove the roasted and charred skin off the poblanos.
• Make a slit down the center and remove the veins and seeds.

You don’t want to cut completely through the poblano pepper. You’re making a little pocket for the pork filling.

There are people who wash the poblano pepper to get the inside completely clean.

Totally up to you, but it will bring down the heat of the pepper.

By the way, poblano peppers in general are not very spicy as you can see where they land on the Scoville Scale.

• Stuff the poblanos with the pork filling.
• Use your best judgement on how much to add.

Leave a little room at the top. Remember that you will be topping the poblanos with cheese.

Really get in there. Some poblanos are shaped weird and might have more room for stuffing than you think.

• Top with the cheese.
• Place in the oven.

Types of Cheeses:

Monterey Jack
Mozzarella
Queso Oaxaca
Queso Chihuahua

Any cheese that melts well. Cotija, Parmesan, or Romano are not recommended.

What To Serve With It

Refried beans
Mexican Rice
Salad
Crema Mexicana

Pork Chile Rellenos – This is a must-try recipe. Incredibly delicious and loaded with FLAVOR. Drizzle with crema mexicana and enjoy!

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