If you read the Pulled Pork post from Saturday, you'll have probably already done the math. "Serves: a lot" does not equal four people. Despite the fact that all were very hungry, and everyone had seconds and some thirds, we still had an awful lot of pulled pork left over. We had expected this and planned ahead. On our foray north of the city to get said pork, we made a trip to Wilson Farms and found some beautiful looking poblanos. I immediately placed two of them into a bag and put them in the cart. Fearless Grill was leery - what, he asked, was I planning to do with them? I immediately replied that I would stuff them with the pulled pork.
A dish was born. I used some cilantro and some cheese to round out the rest of the recipe. We cooked them on the Big Green Egg and topped them with the leftover Piedmont-style sauce. They made a pretty phenomenal side dish. You could also serve this as a main dish.
Pulled Pork Stuffed Poblanos (serves 2; approx. cost per serving not available)
3 cups leftover Pulled Pork
2 good-sized poblano chilies
4 ounces Monterrey jack cheese, grated
1/4 cup chopped fresh cilantro
2 cups leftover barbeque sauce
- Big Green Egg (optional; you can probably do this in the oven if you must.)
- Combine pork, cheese and cilantro in the bowl. Your hands are the best tool for this job.
- Slice off the tops of the poblanos and remove the seeds and ribs.
- Stuff the poblanos with the bowl mixture.
- Cook over direct heat 5 - 10 minutes or until heated through. The poblanos should be soft enough to eat but not disintegrating.
- Serve, topped with some sauce and with more sauce on the side.