Roast the poblano peppers. Let them steam in a sealable plastic bag.
Season the ground pork with salt, pepper, and cumin. Heat the oil and brown the meat.
Add the tomato, onion and garlic
Once the pork has cooked, add the tomatoes, onion, and garlic. Cook for 5 minutes.
In the meantime, remove the roasted and charred skin off the poblanos. Make a slit down the center and remove the veins and seeds.
Top with the cheese and place in the oven.
Serve with refried beans, mexican Rice or salad. You can top them with Crema Mexicana.