- 6 medium to large poblano peppers, divided
- 1 1/2 pound pork shoulder
- 3 to 4 cloves garlic, grated or chopped
- 1 small onion, chopped
- 1/4 cup cilantro, a handful
- 1/2 cup heavy cream or Mexican crema
- Minced or thinly sliced raw onions
- Crumbled queso fresco or shredded Manchego
Char 4 poblanos under broiler to blacken skins. Let cool and peel. Split the peppers down one side and gently seed them.
Place pork in a Dutch oven and add just enough water to cover. Season with salt and bring to boil. Reduce heat and simmer 30-40 minutes.
Remove 1 cup of the pork cooking liquid to a food processor. Add garlic, onion, cilantro and the remaining 2 fresh, seeded and chopped poblanos to a food processor. Pure then add mixture back to the pork. Combine remaining liquid and the cream or crema, simmer 30-40 minutes more until pork is tender.
Remove pork and cool to handle. Chop or pull into small, irregular pieces. Continue to thicken sauce over a low simmer for 20 minutes, until it coats a spoon. Add half the sauce to pork then fill the peppers with pork. Set stuffed poblanos onto dishes and top with remaining sauce and garnishes.