In the interest of full disclosure, this recipe was made way back when it was still 2012 so I may have forgotten some of the details/tweaks I made, but it’ll still be delicious!And if we’re being honest, these were technically supposed to be stuffed poblanos. But halfway through the “stuffing” process I decided that in the interest of my sanity I would abandon the stuffed idea (which was just for looks sake anyway) and make them tostadas instead.
My second family always rents a beach house in Galveston for the week around New Year’s. It is always filled with a lot of amazing food, even more dancing, A LOT of drinking, playing games (like Cards Against Humanity) and Nerf Gun Wars (Yes, you read that right. And no, the youngest person there was probably 20). In between glasses of champagne and getting hit in the eye with tiny darts, I got to cook these with my one of my favorite persons in the world. She’s a ridiculously creative, fun, and talented interior designer who always reminds me of Lykke Li. Watch this if you don’t know who I’m talking about. One of these days I’ll convince here to move to Seattle and build me fantastic things for my house but in the meantime I’ll continue to console myself by cooking things like these poblanos because they were (and are) everything I want in life.
For the Carnitas:
Cut 3lb pork shoulder into 1-5-2 inch chunks. Place in baking dish and season generously with salt, pepper and cumin. Fill baking dish with water so that the water covers 1/2 of the pork chunks. Place in 300°C oven for 1.5-2 hours, turning once halfway through cooking. If they look as if they are getting cooked too quickly, turn down the oven to 275°C for the second half of cooking.
For the Tomatillo Salsa:
*I only helped on this part and the person I was learning from pretty much just plays it by ear so there’s not an exact recipe. But in geneeral:
Take some tomatillos (we did 25-30 and made a large amount), peel the outer skin, wash, and chop up (biggish chunks) and enough water to just cover them. Cook about 10-15 min, until tender. In another pan, sautee some garlic, onion and pepper, jalepeno, serrano (depending on your desired spice level). Add the sauteed onion/pepper to the tomatillos, add cumin/salt/pepper to taste – can also add some fresh cilantro and parsley. Blend it all together (immersion blender works great, but any blender would do) – and cook 10-15 minutes more.
For the Poblanos:
1 red onion, chopped
6 garlic cloves, chopped
2 jalapeños, chopped (seeds removed if you want it less spicy)
1 can black beans
2c cooked pinto beans
1t coriander, paprika, red chili powder
1/2-3/4 c tomatillo salsa (plus more for serving)
1/2c dark beer
2c cooked spanish rice
2c monterrey jack, shredded
Preheat oven to 350°. Saute onion and garlic in a large skillet 3-5 minutes. Add jalapenos and saute 1 minute. Add black beans and pinto beans. Add spices, tomatillo salsa, and beer. Let simmer for 15-20 minutes.
Shred carnitas into very small pieces into a large bowl and then add bean mixture and rice.
Set oven to broil and broil poblanos on all sides until skin is blackened. And I mean very blackened. Once you start questioning yourself, keep going a few more minutes. It will make the peeling process A LOT easier (You can also do this on a gas stove if you have one). Let the poblanos cool then cut open and remove the stem, seeds, and outer skin.
Add 1/2 c of mixture on top of poblanos then top with monterrey cheese (or any cheddar/mexican blend you want) and bake for 15-20 minutes.
(I also stuffed some green peppers for those who don’t like spicy stuff, although I did not think the poblanos were very spicy at all by themselves. There were prettier, but the poblanos were definitely a lot yummier!
Serve with extra tomatillo salsa, cheese and guacamole.