Stuffed peppers offer a simple and enjoyable way to serve a meal because each pepper acts as a self-contained serving, which can be presented individually or arranged on a platter for a communal dining experience. This recipe is prepared using the Instant Pot, but you can also opt for a slower cooking method by using a crockpot or oven, cooking it for about 8 hours. I find that they pair wonderfully with cilantro lime rice and a refreshing shredded lettuce salad, rounding out the meal perfectly.
Serving size: 4 people
Time: 1 hour
Ingredients:
- 1 boneless pork loin, cut into 2-inch chunks
- 1 tbsp oil
- 1 batch mojo sauce
- 4 poblano peppers (see prep below)
- Optional garnish: fresh Cilantro & limes
Mojo Sauce Ingredients:
- 1 cup beer (or chicken stock)
- 2 teaspoons garlic, minced
- 1/4 cup fresh lime juice
- 1/2 cup orange juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon onion power
- 1.5 teaspoons [Not So] SIMPLE SPICE
Directions:
- In a medium mixing bowl, prepare the mojo sauce by whisking all ingredients together.
- Season pork chunks on all sides with salt and pepper.
- Click the “Saute” setting on the Instant Pot. Add oil and the pork then sear until the pork is browned on all sides. Press “Cancel” to turn off the heat.
- Pour in the mojo sauce, and toss to combine. Close lid securely and set vent to “Sealing”.
- Press “Meat” then adjust until time reads 30 minutes. Cook. Carefully turn the vent to “Venting”, to release pressure when the cook time is up. Then remove the lid.
- Turn on the oven broiler to High.
- Shred the pork then transfer it to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 5 minutes, or until the edges of the pork begin browning and crisping up.
- Stuff the carnitas into the prepared poblano peppers with rice and top with fresh cilantro.
Poblano Pepper Preparation
- Wash each pepper and dry with a paper towel.
- Preheat the oven to 400 degrees and place the peppers on a cookie sheet.
- Roast them for 20 minutes, turning occasionally so all sides get charred.
- After roasting, place the peppers in a sealed plastic bag to sweat. After they sweat, use your fingers or a paper towel to gently rub off the charred skin.
- Make a slice down one side, open and remove the seeds & membrane then they are ready to stuff.