🇲🇽 Mexico · Food
Poblanos Rellenos de Puerco
By eatmundo · August 3, 2026
🇲🇽 MXCharred poblano peppers stuffed with a savory, spiced ground pork picadillo. These peppers provide a mild heat and earthy flavor that pairs perfectly with the savory meat filling.
Ingredients
check them off as you prepareHow to Make It
- 1
Char 4 poblano peppers over an open flame or under a broiler until skin is blistered and blackened.
- 2
Place peppers in a plastic bag for 10 minutes to steam, then peel off the charred skin and remove seeds.
- 3
In a large skillet, heat 2 tbsp oil and sauté 1 chopped onion and 2 minced garlic cloves until soft.
- 4
Add 500g ground pork to the skillet and cook until browned, about 8 minutes.
- 5
Stir in 2 finely diced tomatoes and cook until a thick sauce forms, about 5 minutes; season with salt.
- 6
Carefully open each poblano pepper and stuff generously with the pork mixture.
- 7
Place the stuffed peppers in the skillet or a baking dish, heating through for 5 minutes.
- 8
Serve warm, ideally topped with a little extra tomato salsa or crema.
Frequently Asked Questions
How do I avoid too much heat?+
Poblanos are generally mild, but removing the seeds and veins inside ensures the lowest possible heat.
Can I use ground beef instead?+
Yes, ground beef is a very common and delicious alternative to pork in this recipe.
Do I need to fry the peppers?+
You don't need to fry them, but charring is mandatory for flavor and to remove the tough outer skin.
What if they are too fragile to stuff?+
Be gentle during the peeling process; if they rip, just overlap the edges of the pepper when stuffing.
🇲🇽 MXMundo Match
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