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Mexico · Food

Poblanos Rellenos de Puerco

60 min
440 kcal
4 servings

By eatmundo · August 3, 2026

Poblanos Rellenos de Puerco🇲🇽Tomascastelazo · CC BY-SA 4.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

26 matches

Dishes from other countries' kitchens, made from the same core ingredients as Poblanos Rellenos de Puerco. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stuffed vegetable39 recipes from 13 countriesSee all 26 matches

Charred 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.

According to eatmundo's ingredient comparison, the closest dish to Poblanos Rellenos de Puerco from another cuisine is Yatimak Bademjan (Iran): the two share 60% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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

What is Poblanos Rellenos de Puerco?

Poblanos Rellenos de Puerco is a Mexican dish consisting of roasted poblano peppers stuffed with seasoned ground pork. The pork is cooked with a tomato, onion, and garlic sauce, and the stuffed peppers are heated through and served as a main course for lunch or dinner.

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?

This recipe is made with ground pork; ground beef is not part of it.

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.

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