Meat Lite: Stuffed Poblanos With Tomatillo Salsa Recipe

• 4 large poblano peppers
• 1/2 cup water
• 2 teaspoons vegetable oil
• 1/2 pound ground pork
• 1 cup cooked black beans (or 1 15-ounce can, drained and rinsed)
• 2 scallions, chopped (white and green parts separated)
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon Ancho chili powder (or your favorite blend)
• 1 cup stock or broth (chicken, beef, vegetable, mushroom)
• 1-2 cups grated sharp cheddar cheese
• Sour cream for serving
• 1/2 pound tomatillos, quartered (about 6 small)
• 1 cup loosely packed cilantro leaves
• 1 garlic clove minced to paste with 1 teaspoon coarse salt
• Zest of 1 lime
• Juice of 1/2 lime
• 1 tablespoon olive oil

1. Preheat the oven to 400u0b0F. Cut the poblanos in half lengthwise and cut out seeds and ribs. Put the halves in a single layer, cut side up, in a baking dish. Add the water to the baking dish so that it comes up along the sides of the peppers. Roast the peppers for about 30 minutes, until they are tender (but not completely soft).
2. While the peppers roast, heat the vegetable oil in a large saute pan over medium-high heat. Add the pork and cook for 5 to 7 minutes, breaking the meat up with a wooden spoon as it browns. Add the white and light green part of the scallions (reserve the green parts for later), garlic and beans, and saute for an additional minute. Stir in the cumin and chili powder. Add the stock and scrape the bits from the bottom of the pan. Reduce the heat and simmer the pork and bean mixture for 5 to 10 minutes, or until the liquid is nearly gone. Season with salt and pepper to taste.
3. Meanwhile, make the salsa by adding the tomatillos, cilantro, garlic, zest, lime juice, and olive oil to a food processor or blender. Pulse or blend the mixture into a chunky sauce.

poblano peppers, water, vegetable oil, ground pork, black beans, scallions, garlic, ground cumin, chili powder, stock, cheddar cheese, sour cream, cilantro, garlic, lime, lime, olive oil

Taken from www.seriouseats.com/recipes/2008/11/stuffed-poblanos-with-tomatillo-salsa-recipe.html (may not work)