- 6 medium to large poblano peppers, divided
- 1 1/2 pound pork shoulder
- 3-4 cloves garlic, grated or chopped
- 1 small onion, chopped
- 1/4 cup cilantro (a handful)
- 1/2 cup heavy cream or Mexican crema
- Minced or thinly sliced raw onions
- Crumbled queso fresco or shredded Manchego
Char four poblanos under the broiler to blacken their skins. Let cool and peel. Split the peppers down one side and gently seed them.
Place the pork in a Dutch oven and add just enough water to cover. Season with salt and bring to boil. Reduce the heat and simmer, 30-40 minutes.
Remove 1 cup of the pork cooking liquid to a food processor. Add the garlic, onion, cilantro and the remaining two fresh, seeded and chopped poblanos to a food processor. Puree, then add the mixture back to the pork. Combine the remaining liquid and the cream or crema and simmer for 30-40 minutes more, until the pork is tender.
Remove the pork and cool to handle. Chop or pull it into small, irregular pieces. Continue to thicken the sauce over a low simmer for 20 minutes, until it coats a spoon. Add half of the sauce to the pork, then fill the peppers with pork. Set the stuffed poblanos onto the dishes and top with the remaining sauce and garnishes.