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Home » Recipes » Pork » Pork Chile Rellenos

Pork Chile Rellenos

Last Updated September 4, 2020. Originally Posted September 8, 2020 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Pork Chile Rellenos - This recipe is so tasty and bursting with flavor. An ideal dish that will transport you and your tastebuds south of the border. 
Jump to Recipe Print Recipe
A pork chile relleno on a white plate drizzled with crema mexicana and next to a bed of lettuce.

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

A pork chile relleno on a white plate drizzled with crema mexicana and next to a bed of lettuce.

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

All the ingredients to make pork chile rellenos labeled and laid out.

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.

A hand opening a plastic sealable bag with a roasted poblano pepper inside.

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.

Raw ground pork cooking in a skillet.

  • 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.

Ground pork cooking with tomatoes and onions in a skillet.

  • 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.

Roasted poblano peppers opened with the seeds and veins removed.

  • 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.

Stuffed poblanos in a glass container next to a skillet with the pork filling.

  • 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.

A hand adding grated cheese on top of a stuffed poblano.

  • 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.

A pork chile relleno on a white plate drizzled with crema mexicana and next to a bed of lettuce.

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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Did you make this recipe? Please rate the recipe below!

A pork chile relleno on a white plate drizzled with crema mexicana and next to a bed of lettuce.

Pork Chile Rellenos

Pork Chile Rellenos - This recipe is so tasty and bursting with flavor. An ideal dish that will transport you and your tastebuds south of the border. 
5 from 7 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 561kcal
Author: Maggie Unzueta

Ingredients

  • 4 poblano peppers
  • 4 tbsp olive oil (divided)
  • 1 lb ground pork
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground cumin
  • 1 tomato (diced)
  • 1/4 onion (diced)
  • 1 garlic clove (finely minced)
  • 1 cup Monterey Jack (shredded)

Instructions

  • Brush the poblano peppers with olive oil.
  • Roast on a gas stove. Make sure to char the entire pepper on all sides.
  • Place in a sealable plastic bag to steam. Set aside.
  • In the meantime, heat 2 tbsp olive oil in a large skillet.
  • Season the ground pork with salt, pepper, and cumin.
  • Cook for 5 minutes, breaking it up with your spatula.
  • Add the tomato, onion, and garlic.
  • Cook for 5 minutes.
  • Turn heat off.
  • Let the pork mixture cool slightly. Set aside.
  • Remove the peppers from the plastic bag.
  • Gently scrape off the roasted skin.
  • You might not be able to get all of the char. That’s ok.
  • Make a slit down the center without going fully through the pepper.
  • You are creating a pocket.
  • Remove the seeds and veins from the inside of the pepper.
  • Repeat with all the peppers.
  • Preheat the oven to 400 degrees F.
  • Fill each pepper with the pork mixture.
  • Top with the cheese.
  • Place in a baking dish.
  • Bake for 20 minutes until the cheese is golden brown.
  • Enjoy!

Notes

TYPES OF CHEESES:
  • Monterey Jack
  • Mozzarella
  • Queso Oaxaca
  • Queso Chihuahua
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.

Nutrition

Calories: 561kcal | Carbohydrates: 8g | Protein: 28g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 107mg | Sodium: 802mg | Potassium: 640mg | Fiber: 3g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 101mg | Calcium: 242mg | Iron: 2mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Pork

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Christopher Vogelmann

    September 8, 2020 at 1:51 pm

    5 stars
    This dish is magnificent! I’m salivating just thinking about how my tastebuds were singing when eating this. More, por favor!

    Reply
    • Maggie U

      September 9, 2020 at 10:31 am

      Thank you very much! So glad you enjoyed this recipe.

      Reply
  2. HEATHER PERINE

    September 9, 2020 at 11:43 am

    5 stars
    Oh I’ve always wanted to make rellenos! I love the idea of a pork filling, too. You make it look so easy, so I can’t wait to try!

    Reply
    • Maggie U

      September 22, 2020 at 1:15 pm

      So easy and delicious

      Reply
  3. Santosh

    September 10, 2020 at 2:48 am

    5 stars
    Am also reads your all recipes this is one of best recipe in my life….and it looks soo good & more delicious with beautiful pictures….can’t wait to try it….Thanks for sharing…..! https://www.inductioncooktopguide.in

    Reply
    • Maggie U

      September 22, 2020 at 1:14 pm

      Glad you enjoyed this recipe!

      Reply
  4. Kushigalu

    September 13, 2020 at 2:38 am

    5 stars
    This pork chile looks amazingly delicious bursting with full of flavor. I can’t wait to make this for my family. My hubby would love this alot. Thanks for sharing

    Reply
    • Maggie U

      September 21, 2020 at 3:44 pm

      Glad you enjoyed it. Hope you try it!

      Reply
  5. Heidy L. McCallum

    September 13, 2020 at 4:59 am

    5 stars
    This Pork Chile Rellenos recipe really hit the spot ;at night at dinner. I loved all the flavors and my husband went back for a second helping which he rarely does! A great recipe that we will be hanging onto to make again.

    We are looking forward to seeing your next recipe!

    Have a wonderful day!

    H

    Reply
    • Maggie U

      September 15, 2020 at 12:22 pm

      So glad you guys enjoyed this recipe!

      Reply
  6. Jacqueline Debono

    September 13, 2020 at 10:38 pm

    5 stars
    We eat a lot of pork here in Italy too. It’s my favourite meat for stuffing veg. We usually stuff sweet bell peppers. But I want to try this recipe with poblanos. Looks delicious!

    Reply
    • Maggie U

      September 15, 2020 at 12:21 pm

      This recipe is amazing. Hope you try it!

      Reply
  7. Natalie

    September 14, 2020 at 4:46 am

    5 stars
    That sounds delicious. What a lovely recipe. So easy to make too. When I saw the pictures and read the ingredients I immediately saved it. I bet my boys will love this for dinner. Can’t wait to give it a try.

    Reply
    • Maggie U

      September 15, 2020 at 12:20 pm

      So glad you enjoyed this Natalie!

      Reply

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