Crispy Chiles Capones with Pork
Poblano peppers stuffed with seasoned ground pork, pan-fried until charred and crispy. A quick, shareable Mexican favorite that's ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
Ingredients
- 4 whole poblano peppers
- ½ lb ground pork
- ¼ cup white onion, minced
- 1 whole jalapeño, minced
- ½ tsp cumin
- 1 whole lime (juiced)
Instructions
- 1
Char poblanos directly over a gas flame or under the broiler until blackened all over, about 4 minutes per side.
- 2
Place charred peppers in a plastic bag for 5 minutes to steam. Peel away blackened skin, slit open, and remove seeds.
- 3
Brown ground pork in a large skillet over medium-high, breaking it up with a spoon, until no pink remains, about 6 minutes.
- 4
Stir in minced onion, jalapeño, cumin, salt, and pepper. Cook 2 minutes until fragrant.
- 5
Stuff each poblano with a heaping spoonful of pork mixture. Wipe the skillet clean and return it to medium-high heat.
- 6
Pan-fry stuffed peppers 3 minutes per side until golden and crispy. Squeeze lime juice over the top and serve hot.
Tools you’ll need
- kitchen tongs
- plastic bag
- cutting board and knife
- 12-inch skillet
- wooden spoon
- lime juicer
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