Crispy Pork Chiles Capones
Tender pork nestled in charred poblano peppers, topped with melted cheese and a bright crema drizzle. A weeknight Mexican classic that looks way fancier than it is.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 4 whole poblano peppers
- ¾ lb ground pork
- ½ medium white onion, diced
- 1.5 cups oaxaca cheese or mozzarella, shredded
- ½ cup Mexican crema or sour cream
- 1 whole jalapeño, sliced
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Char the poblanos directly over a gas flame or under a broiler, turning often, until blackened all over, about 4 minutes.
- 2
Transfer to a bowl, cover with plastic, and let steam 3 minutes. Peel off the skin under cool running water.
- 3
Heat oil in a large skillet over medium-high. Brown ground pork, breaking it up, about 5 minutes until no pink remains.
- 4
Stir in diced onion and jalapeño, cooking 2 minutes until softened. Season with salt and pepper.
- 5
Carefully slit each poblano lengthwise and scoop out seeds. Stuff with warm pork mixture, then top with shredded cheese.
- 6
Drizzle crema over the chiles, scatter cilantro, and serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- chef's knife
- cutting board
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