Chile Verde Chorizo Stuffed Poblanos
- 3 jalapeños
- 3 anaheim peppers
- 8 tomatillos
- 4 poblanos
- 1–2 tablespoons melted ghee
- salt, to taste
- ½ cup lime juice
- ¼ 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)
- Preheat oven to 450 degrees F.
- 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!)
- 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.
- 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.
- Garnish with avocado, goat cheese and extra cilantro.