Ingredients
- For garnish:
- 6 medium to large poblano peppers, divided
- 1 1/2 pound pork shoulder
- Salt
- 3-4 cloves garlic, grated or chopped
- 1 small onion, chopped
- 1/4 cup cilantro (a handful)
- 1/2 cup heavy cream or Mexican crema
- Minced or thinly sliced raw onions
- Cilantro
- Crumbled queso fresco or shredded Manchego
Preparation
Step 1
Char four poblanos under the broiler to blacken their skins. Let cool and peel. Split the peppers down one side and gently seed them.
Place the pork in a Dutch oven and add just enough water to cover. Season with salt and bring to boil. Reduce the heat and simmer, 30-40 minutes.
Remove 1 cup of the pork cooking liquid to a food processor. Add the garlic, onion, cilantro and the remaining two fresh, seeded and chopped poblanos to a food processor. Puree, then add the mixture back to the pork. Combine the remaining liquid and the cream or crema and simmer for 30-40 minutes more, until the pork is tender.
Remove the pork and cool to handle. Chop or pull it into small, irregular pieces. Continue to thicken the sauce over a low simmer for 20 minutes, until it coats a spoon. Add half of the sauce to the pork, then fill the peppers with pork. Set the stuffed poblanos onto the dishes and top with the remaining sauce and garnishes.