Chile Verde Chorizo Stuffed Poblanos

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Sometimes I just stare at my computer, unsure what to write about. Because well, my life isn’t very thrilling. Get this, I was home all weekend by myself and what did I do? I sat on my ass. Well ok, I did workout and I did brunch the hell out of things…Friday, Saturday and Sunday. But other than that, I enjoyed having the couch to myself, I walked my dog about a million times (we are the best explorers together), and I left whatever I wanted around the house. It was magical. Being an only child, I love alone time. And being engaged and living with someone doesn’t give me much of that alone time since that time is spent working. So I basked in the serenity of silence this weekend. Making whatever food I wanted, leaving the dishes out, and starfish sleeping in our bed.

Holy crapola. I can’t believe that we leave for our wedding in Jamaica in a month. So right now it’s all about nailing down the details before we leave. Like what to pack…45 swimsuits or just 44. And who is going to watch Jackson. And what jewelry I’m going to wear with my wedding dress. And well, that’s about it. I can’t believe more people don’t elope or do a destination wedding. Since we are paying for the wedding ourselves, the less people come, the less money we spend. So it’s hard to be mad when people can’t make it. And it means we are spending about 7 grand less than we expected. I have absolutely no idea how people pay for lavish weddings in their own state. It’s absolutely insane how expensive it gets, even if you do a really simple wedding. This wedding is getting us a trip to Jamaica with a our best friends for a week instead of just one day. It’s f*cking awesome.

And this weekend, I get to celebrate early with my girlfriends for my bachelorette party! We are doing some pedicures, dinner and drinks, a cabaret show, dancing, then brunch the next morning. I pretty much think it’s going to be the best weekend ever. I rarely get to hang out with all these girls together so it’s going to be so fun! Then I have to go to Vegas for a quick 2 day trip. Then Jamaica is officially on the radar. Holy moly, I’m seriously so excited.

But since this has been such an awesome year, I don’t want it to end just at the wedding. I need more fun and exciting things on the horizon. And since I think children are the worst and that’s definitely not on my radar, I’m planning trips instead! Landscaping our house and traveling is what 2016 is going to be all about! I have Austin in May, a Vegas trip in June then a Portland trip in September planned, then the man and I want to go to Costa Rica together. Then I need to go to Washington to meet my friends new baby. And stop in a couple more states to visit friends.

Do you see what’s happening here? I’m literally just creating a schedule via my blog. This is what I mean when I say I don’t know what to talk about sometimes. But clearly, my brain has goals. And you must know what them.

I’ll shut up so you can go eat this.

PaleOMG Chile Verde Chorizo Stuffed Poblanos

Chile Verde Chorizo Stuffed Poblanos

4.5 rating
5 reviews
PREP 20 mins
COOK 50 mins
TOTAL 1 hr 10 mins
Yields 4

INGREDIENTS :

  • 3 jalapeños
  • 3 anaheim peppers
  • 8 tomatillos
  • 4 poblanos
  • 1-2 tablespoons melted ghee
  • salt, to taste
  • 1/2 cup lime juice
  • 1/4 white onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 1/2 pound chorizo
  • 1/2 onion, minced
  • 1/2 cup tomato sauce
  • 1/4 teaspoon salt
  • 3 tablespoons minced cilantro + extra for garnishing
  • avocado slices, to garnish
  • goat cheese crumbles, to garnish (optional)

DIRECTIONS :

  1. Preheat oven to 450 degrees F.
  2. Line a baking sheet with foil. Place jalapeños, anaheim peppers, tomatillos and poblanos on the pan place and use a brush to brush each pepper with a bit of ghee and then sprinkle with salt. Place in the oven to cook for 20-30 minutes, flipping half way through, until charred on the outside. Let cool then run under cold water to help peel off and discard the skin. Discard the seeds from the peppers and place tomatillos, jalapeños, anaheims, lime juice, onion and garlic cloves in a food processor and puree until smooth. Taste to see if you need to add salt then set aside. (When working with the poblanos, remove the charred skin then just use a knife to carefully slice down the middle of the poblano and remove the seeds. Careful not to tear it since you will be stuffing it later!)
  3. Place chorizo in a large non stick skillet over medium heat. Add onion and use a wooden spoon to break into small pieces. Once combine and cooked through, about 10 minutes, add tomato sauce and salt. Let cook for 3-4 minutes then add cilantro and mix to combine. Remove mixture from pan then add chile verde to pan and use a wooden spoon to scrape the bottom of the mixture and mix with chile verde then turn heat to low.
  4. Use a spoon to scoop chorizo mixture into each poblano pepper then set each pepper in the chile verde and let cook for 4-5 minutes until peppers are warm.
  5. Garnish with avocado, goat cheese and extra cilantro.

by

INGREDIENTS :

  • 3 jalapeños
  • 3 anaheim peppers
  • 8 tomatillos
  • 4 poblanos
  • 1-2 tablespoons melted ghee
  • salt, to taste
  • 1/2 cup lime juice
  • 1/4 white onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 1/2 pound chorizo
  • 1/2 onion, minced
  • 1/2 cup tomato sauce
  • 1/4 teaspoon salt
  • 3 tablespoons minced cilantro + extra for garnishing
  • avocado slices, to garnish
  • goat cheese crumbles, to garnish (optional)

DIRECTIONS :

  1. Preheat oven to 450 degrees F.
  2. Line a baking sheet with foil. Place jalapeños, anaheim peppers, tomatillos and poblanos on the pan place and use a brush to brush each pepper with a bit of ghee and then sprinkle with salt. Place in the oven to cook for 20-30 minutes, flipping half way through, until charred on the outside. Let cool then run under cold water to help peel off and discard the skin. Discard the seeds from the peppers and place tomatillos, jalapeños, anaheims, lime juice, onion and garlic cloves in a food processor and puree until smooth. Taste to see if you need to add salt then set aside. (When working with the poblanos, remove the charred skin then just use a knife to carefully slice down the middle of the poblano and remove the seeds. Careful not to tear it since you will be stuffing it later!)
  3. Place chorizo in a large non stick skillet over medium heat. Add onion and use a wooden spoon to break into small pieces. Once combine and cooked through, about 10 minutes, add tomato sauce and salt. Let cook for 3-4 minutes then add cilantro and mix to combine. Remove mixture from pan then add chile verde to pan and use a wooden spoon to scrape the bottom of the mixture and mix with chile verde then turn heat to low.
  4. Use a spoon to scoop chorizo mixture into each poblano pepper then set each pepper in the chile verde and let cook for 4-5 minutes until peppers are warm.
  5. Garnish with avocado, goat cheese and extra cilantro.

by

PaleOMG Chile Verde Chorizo Stuffed Poblanos

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You May Also Like:

PaleOMG Bacon Chorizo Chipotle Smothered Meatloaf

Bacon Chorizo Chipotle Smothered Meatloaf

PaleOMG Chorizo Butternut Squash Hash

Simple Chorizo Butternut Squash Hash

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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20 thoughts on “Chile Verde Chorizo Stuffed Poblanos”

  1. Hey, Julie- I think you were looking for the Sorel Slimpack Riding boots at one point? They are currently $89 on Amazon. RIGHT NOW! Well, some colors/styles.

  2. Happy Tuesday! These look amaze and I cannot wait to make them! 2016 is the year for travel…my friend and I decided the same thing and have all sorts of trips planned; I already tackled DC, heading to a country festival in a month, San Diego to escape the heat in June, Vegas in July and then Maui for my birthday in September. Bring on the travel because I have zero kiddos and can spend all my money on me lol. #allmytime #allmymoney Have a great week!

      1. Since you will be in Austin, if you would like to venture a bit further north to have some really great food and get out of the normal Austin scene, head to Cedar Park (you would never know you left Austin and into another city, but that’s just how we roll here) and if you have time, please stop by the box I coach at, Heroes CrossFit. We would love to have you!!! I’ve been singing your praises for a long time and with a holiday Paleo challenge, a ton of our athletes were inspired to clean up their eating and they saw so many GAINZ it was ridiculous!

        Totally going to make this ASAP since I miss Mexican food that I grew up eating in west Texas and this sounds like it will give me my non-Tex-Mex fix 😀

  3. Juli, this looks amazing and fits right in with AltShift! Okay, what can I do instead of making the chili verde? Could I skip it entirely or sub green salsa in? I know it’s probably inferior to the recipe but I’m a new mom of 2 with very little cooking time. Making chili verde could very well mean another day passes without a shower ????

  4. Lol-I love how you got “children are the worst” and “a trip to Washington to meet my friend’s new baby” all in one post and it’s seamless. You’re the best! Your year sounds SO FUN!

  5. Just got married in August…and planning trips is soooo much better than planning babies! Don’t get me wrong, all in good time. But I want to enjoy being married first! Also, weddings are so crazy expensive. We paid for part of ours and I had to just close my eyes and pay for stuff, because if I thought about it too hard it made me sick.

  6. I made this. It was amazing. My husband, the true critic, enjoyed it very much; said it was filling, spicy and so flavorful. Score.

    I used only half the Chile Verde for the recipe have been enjoying the other half as a salsa snack.

    Thank you, Julie.

  7. These are amazing! So flavorful! I couldn’t find tomatillo’s so I bought a tomatillo verde sauce (I know that’s not paleo)… but it still complimented the stuffed peppers nicely. My boyfriend will be expecting me to make these again soon. Thanks for the delicious recipe!

  8. Catherine Cogut

    Made this for dinner tonight…yum! How do you know when the peppers are done roasting? When the smoke detector goes off! Ha! I left some of the jalepeno seeds in so the chili verde was nicely spicy. I only used about half the sauce for the peppers and saved the rest to go on scrambled eggs, etc. Will definitely make this again!

  9. Not very familiar with tomatillos. Should I take the seeds out like the peppers? Some of them kind of exploded while roasting

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