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:
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.
You’ll see ground pork in other traditional Mexican dishes like Chiles en Nogada.
- 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 Cheese, Parmesan, or Romano are not recommended.
What To Serve With It
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!
Pork Chile Rellenos
Ingredients
- 4 poblano peppers
- 4 tablespoon olive oil (divided)
- 1 lb ground pork
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground cumin
- 1 tomato (diced)
- ¼ 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 tablespoon 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
- Monterey Jack
- Mozzarella
- Queso Oaxaca
- Queso Chihuahua
This is a very tasty dish! Made this along with rice and Habichuela. I know I know Habichuela is Puerto Rican, but the two together were fantastic!
Sounds delicious. I have never heard of habichuela. I’ll have to look it up now. 🙂
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.
So glad you enjoyed this Natalie!
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!
This recipe is amazing. Hope you try it!