Smoky Pork-Stuffed Poblanos
Smoky pork-stuffed poblanos and roasted late-season corn turn your leftover ground pork into a satisfying Basque-inspired dinner.
- Total time: 50 min
- Servings: 2 servings
- Estimated total cost: $8
- Calories per serving: 690 cal
- Stovetop
- Oven
Ingredients
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Fresh poblano peppers4 medium peppers (about 1 lb) $3.99
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Leftover natural duroc ground pork12 oz
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Fresh sweet corn on the cob2 ears $1.25
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Roma tomatoes8 oz $1.99
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Yellow onion4 oz $0.99
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Garlic2 cloves $1.29
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Olive oil1 tablespoon plus 1 teaspoon
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Diamond Crystal kosher salt2¼ teaspoons
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Smoked paprika1 teaspoon
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Sherry vinegar2 teaspoons
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Halve 4 poblano peppers lengthwise and remove the seeds. Rub the cut sides with 2 teaspoons olive oil and season with ½ teaspoon Diamond Crystal kosher salt; arrange cut-side up on a baking sheet.
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Husk 2 ears of corn. Rub with 1 teaspoon olive oil and season with ¼ teaspoon Diamond Crystal kosher salt. Set them beside the peppers on the baking sheet.
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Dice 4 oz yellow onion and 8 oz Roma tomatoes; mince 2 garlic cloves. Keep these piperade vegetables together.
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Mix 12 oz leftover ground pork with 1½ teaspoons Diamond Crystal kosher salt and 1 teaspoon smoked paprika.
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Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the seasoned pork and cook, breaking it up, for 5–6 minutes. Add the piperade vegetables and cook for another 5 minutes, until most of the tomato liquid evaporates.
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Spoon the pork filling into the poblano halves. Roast the stuffed peppers and corn for 20–24 minutes, turning the corn halfway through, until the peppers are tender and the filling reaches 160°F. Rest the peppers for 2 minutes.
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Plate the stuffed poblanos with an ear of roasted corn per person. Drizzle 2 teaspoons sherry vinegar over the peppers just before serving.
Want more detail? See the temperature guide.
Drink pairing: A juicy Garnacha complements the smoky peppers and sweet corn.
Why it works: No suitable wine is present in the provided TSV. The listed products are chocolate desserts rather than wine, so selecting one would not be an appropriate pairing for the smoky pork, poblano, corn, and sherry vinegar.