Pork-Stuffed Chiles Rellenos
with Lime-Cilantro Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Roasted poblano peppers are bursting at the seams with a hearty, slow-carb filling of Mexican-spiced ground pork browned with scallion and garlic. For a zingy finish, each chubby chile relleno is drizzled with a freshly made vinaigrette whisking together lime and cilantro.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Garlic clove
- 1 Lime
- 14g Cilantro
- 🌶️ 2 Poblano peppers (or green peppers)
- 1 Scallion
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Vegetable demi-glace
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
7 g
Sodium
760 mg
Total Carb
22 g
Sugars
7 g
Protein
29 g
Fibre
7 g
Preparation
Roast the poblanos
- Preheat the oven to 450°F.
- Halve and core the poblanos lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Arrange, cut-sides down, and roast, flipping halfway, 14 to 16 min., until softened and browned.
Mise en place
- Meanwhile, mince the garlic.
- Roughly chop the cilantro leaves and stems.
- Quarter the lime.
- Thinly slice the scallion crosswise.
Start the filling
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the garlic and ⅔ of the scallion. Sauté, 30 sec. to 1 min., until fragrant.
- Add the pork*; season with the remaining spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Finish the filling
- To the pan of pork, add the spinach, demi-glace and 3 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the spinach has wilted.
Make the vinaigrette & serve
- In a small bowl, combine the juice of 2 lime wedges, 2 tbsp oil (double both for 4 portions), the cilantro and S&P.
- Divide the poblanos between your plates.
- Stuff with the filling.
- Drizzle with the vinaigrette.
- Garnish with the remaining scallion and lime wedges. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
