Pulled Pork and Poblano Bake recipe. The chili casserole gets some heat from the poblano and sweetness from the roasted corn.
Throwing stuffed peppers is easy and very satisfying, especially if you start with store-bought pork. Cheese and corn on the cob at your favorite barbecue or restaurant along with smoked bacon (no sauce). Swap pork and tofu for vegans. Brush the firm tofu with a mortar and pestle to the same basic consistency as a grinder.
SOMETHING
- 2 canola oil, undivided
- 6 large poblano peppers (about 1 pound, 3 ounces total) .
- 1 1/2 cups cold oranges
- 1 15-ounce unsalted black can, drained and washed
- 8 ounces smoked bacon, fried
- 50 teaspoons kosher salt
- ground cumin 0.50 g
- 8 ounces Monterey Jack cheese, grated (about 2 cups), divided
- ½ cup salsa, divided
- Fresh coriander leaves 2 minutes
- Lemon wedges to serve
The direction
- Heat a baking sheet on a wire rack 6 inches from the heat, add 1 tablespoon oil to a foil-lined baking sheet. Add the peppers and rice to the pot and cover. Bake until browned on all sides, about 15 minutes. Reduce oven temperature to 375°F.
- Transfer the peppers to a large heatproof bowl. Cover the mixture tightly with plastic wrap and let cool for 15 minutes, then remove the golden skin from the peppers. Cut one side of each pepper and open lengthwise, leaving the pepper open. Remove and discard the seeds and stems.
- Spread the remaining oil on the bottom of an 11-inch x 7-inch baking dish. Combine 2/3 cup apples, eggs, bacon, salt, cumin, 1 1/2 cups cheese, and 1/2 cup dressing in a large bowl; 2 tablespoons and 1 pepper at a time. Add 2/3 cup of the pork mixture to each pepper and gently press into the ground pepper. Fold the other side of the chili over the filling to seal.
- Sprinkle remaining 1/4 cup cheese sauce and 1/2 cup rice over chili. Bake until the pan is hot and the cheese is melted and bubbly, about 20 minutes. Garnish with cilantro and garnish with a lime wedge.
Crispy Pork Cutlets With Fennel-Chickpea Slaw
Don’t let the 5-step process or generic ingredient list fool you. Crispy Pork and Fennel and Chickpea Salad is ready in 30 minutes. And most importantly, don’t go back to store-bought shortcuts—just a food processor and sliced bread. You can also make homemade bread bags. Our specialty “oven-baked” pork chops are crispy on the outside. If you can’t find the minced meat, put it on the cutting board. Hold the meat with your thumb and carefully cut it in half horizontally. If necessary, use pliers to pull firmly.
Of raw materials
- 4 slices of whole wheat bread
- 3 tbsp olive oil
- salt and pepper
- cup of all purpose flour
- 2 big proteins
- 4 pork chops (about 1 lb total)
- 1 can of chickpeas, 15.5 oz, washed
- 1 thinly sliced fennel seed
- 2 thinly sliced parsley leaves and 1/4 cup leaves
- 1/2 finely chopped red onion
- 2 tablespoons of fresh lemon juice with lid at dinner
Advice
- Preheat oven to 425 degrees Fahrenheit and place a wire-lined baking sheet on top. Add 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon lemon juice to a food processor (about 2 1/2 cups) and pulse 1-2 times until stiff.
- Spread the bread slices on a baking tray. Flip once until golden brown and allow to cool for 4-6 minutes before transferring to a shallow plate.
- Pour the flour into another deep bowl. In a third shallow bowl, beat egg mixture with 1 tbsp.
- Season the ham with 1/2 teaspoon salt and 1/4 teaspoon pepper and spread on prepared bread to bake.
- Meanwhile, mix chickpeas, cumin, celery sticks, leaves, onion, lemon juice, remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; Wedge to combine. Serve on top.
