Spicy Ground Pork Stuffed Poblano Peppers (Edit recipe)

Roast the Poblanos

1. Place the poblano peppers under the broiler, turning occasionally, until the skins are blackened and blistered on all sides.
2. Transfer to a bowl and cover with foil (or place in a paper bag) for 10–15 minutes to steam.
3. Once cool enough to handle, peel away the charred skins. Carefully remove the seeds while keeping the peppers mostly intact.

Prepare the Pork Filling

1. Heat the avocado oil in a skillet over medium heat.
2. Add the diced onion and cook until just softened, about 3–4 minutes.
3. Add the ground pork and cook until browned, breaking it apart as it cooks.
4. Stir in the chipotle chili powder, chili powder, cumin, oregano, garlic powder, salt, and pepper.
5. Add the tomato powder and water. Stir well and reduce heat to low.
6. Simmer for 20–30 minutes, allowing the flavors to meld and the mixture to thicken.
7. Remove from heat and let cool slightly.

Stuff the Peppers

1. Preheat the oven to 375°F.
2. Fill each roasted poblano with the pork mixture and place in a baking dish.
3. Bake for 10–15 minutes, or until heated through.

Finish and Serve

1. Remove the peppers from the oven.
2. Drizzle generously with warm queso blanco cheese dip.
3. Top with diced red onion, charred corn, diced tomato, and fresh cilantro.
4. Serve immediately.