Carnitas Poblano Peppers

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


  • 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


  1. In a medium mixing bowl, prepare the mojo sauce by whisking all ingredients together.
  2. Season pork chunks on all sides with salt and pepper.
  3. 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.
  4. Pour in the mojo sauce, and toss to combine. Close lid securely and set vent to “Sealing”.
  5. 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.
  6. Turn on the oven broiler to High.
  7. 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.
  8. Stuff the carnitas into the prepared poblano peppers with rice and top with fresh cilantro.

Poblano Pepper Preparation 

  1. Wash each pepper and dry with a paper towel.
  2. Preheat the oven to 400 degrees and place the peppers on a cookie sheet.
  3. Roast them for 20 minutes, turning occasionally so all sides get charred.
  4. 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.
  5. Make a slice down one side, open and remove the seeds & membrane then they are ready to stuff.