• 6 medium to large poblano peppers, divided
  • 1 1/2 pound pork shoulder
  • Salt
  • 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
For Garnish
  • Minced or thinly sliced raw onions
  • Cilantro
  • 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.