I am really a transplanted Texan so I’ve learned a few things about gardening since I arrived in Texas. First there are two growing seasons here. Second, the temperature can sneak up on you. In anticipation of a big drop from 75 degrees down to 29 degrees F, I rushed out and picked beans, tomatoes, and peppers (red and green bells, jalapenas, serranos, and poblanos ). I covered up the tomato bushes that had small tomatoes and next I started giving away the produce to anyone who wanted some. I chopped peppers for the freezer and then I decided to stuff some poblanos for supper and make poblano pork stew for the freezer.
Vegetables can add something wonderful to a main dish, and these recipes for chicken-rice stuffed poblano peppers and pork poblano stew did not disappoint! The recipes below are a result of several attempts and a fair amount of research. The original recipe for stuffed poblanos comes from Fine Cooking (http://tinyurl.com/lohmo5j) and the pork poblano stew comes from Better Home and Gardens (http://preview.tinyurl.com/m95n8o9)
4 large poblano peppers (or 12 small)
2 medium tomatoes, chopped or 1 14.5oz can of diced tomatoes
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled 1 tsp. ground cumin
1 tsp. ground cinnamon salt to taste
2 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat (rotisserie chicken makes it faster).
1-1/2 cups cooked white rice ( I use a microwave cooker)
2 1/2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice
Position an oven rack about 4 inches from the broiler. Cut the poblanos in half and strip out the seeds and ribs. These are very hot so it’s best to wear gloves. Place the poblanos on the baking sheet, lined with foil, and broil, skin side up until black about 6-8 minutes. Cool slightly and peel the skin off.
Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers. Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 1/2 cup cheese and broil until the cheese is completely melted, about 2 minutes.
I found this recipe to be really labor intensive. Lots of chopping cilantro, onions, garlic, peppers, tomatoes and shredding cooked chicken. It required you cook three different ingredients before you mix them for the stuffing I didn’t want to do that so I substituted canned diced tomatoes and used a rotisserie chicken.
Serve with a salad for a really nice meal.
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