Slow Carb: Pork-Stuffed Chiles Rellenos
with Lime-Cilantro Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
Roasted poblano peppers are bursting at the seams with a hearty filling of Mexican-spiced ground pork browned with scallions and garlic. For a zingy finish, each chubby chile relleno is drizzled with a freshly made vinaigrette whisking together lime and cilantro.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Scallion
- 14g Cilantro
- 2 Poblano peppers (or green peppers)
- 1 Lime
- 120g Baby greens (baby spinach or kale)
- 1 Garlic clove
- 30ml Vegetable demi-glace
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphite
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
22 g
Saturated Fat
6 g
Sodium
690 mg
Total Carb
15 g
Sugars
5 g
Protein
27 g
Fibre
5 g
Preparation
Roast the poblanos
Preheat the oven to 450°F. Halve and core the poblanos lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides down, and roast, flipping halfway, 14 to 16 min., until softened and browned.
Mise en place
Meanwhile, mince the garlic. Roughly chop the cilantro leaves and stems. Quarter the lime. Thinly slice the scallion crosswise.
Start the filling
In a large pan, heat a generous drizzle of oil on medium-high. Add the garlic and ⅔ of the scallion. Sauté, 30 sec. to 1 min., until fragrant. Add the pork*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Finish the filling
To the pan of pork, add the spinach, demi-glace and 3 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until the spinach has wilted.
Make the vinaigrette & serve
In a small bowl, combine the juice of 2 lime wedges, 2 tbsp oil (double both for 4 portions), the cilantro and S&P. Divide the poblanos between your plates. Stuff with the filling. Drizzle with the vinaigrette. Garnish with the remaining scallion and lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
