Careme

Instructions

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1. 1.

   Heat the oven to 450°F. Halve 2 medium poblano peppers lengthwise and remove the seeds, leaving the stems attached if possible.

2. 2.

   Dice 1/2 medium red onion and mince 2 garlic cloves.

3. 3.

   Dice 1 pound Roma tomatoes. Set aside two equal 8-ounce portions: one for the filling and one for the topping. Chop 1/4 cup cilantro and squeeze 1 lime for about 1 tablespoon juice.

4. 4.

   Rub the poblano halves with 1 teaspoon olive oil and 1/4 teaspoon Diamond Crystal kosher salt. Arrange cut-side up on a baking sheet and roast for 15–18 minutes, until softened but still sturdy enough to fill.

5. 5.

   Season 12 ounces ground pork with 1 1/2 teaspoons Diamond Crystal kosher salt. Let it stand for 5 minutes while the peppers roast.

6. 6.

   Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook the prepared onion for 2 minutes, then add the prepared garlic and cook for 30 seconds. Add the seasoned pork, breaking it up as it browns, for about 5 minutes. Stir in 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/8 teaspoon ground cinnamon, and the filling tomatoes. Simmer for 4–5 minutes, until the mixture is thick and the pork reaches 160°F.

7. 7.

   Mix the topping tomatoes with the prepared cilantro and lime juice and 1/4 teaspoon Diamond Crystal kosher salt.

8. 8.

   Divide the pork filling among the roasted poblano halves. Return them to the oven for 5 minutes, then let stand for 2 minutes.

9. 9.

   Plate two stuffed poblano halves per person and spoon the tomato-lime topping over them.

Want more detail? See the temperature guide.