Chorizo stuffed Polblanos with red sauce Tuesday, October 29, 2024.
Choizo stuffed poblanos with a robust red salsa.

Bold Flavors Unleashed: Chorizo Stuffed Poblanos

If you’re looking for a dish that’s equal parts earthy, spicy, and satisfying, chorizo stuffed poblanos with a bold red salsa might just be the perfect recipe. This combination of flavors brings together the earthy, mildly spicy taste of roasted poblano peppers with the rich, savory heat of chorizo, creating a filling that’s hearty yet packed with vibrant flavors.

Topped off with a bold red salsa, each bite is a mouthful of warmth and zest, perfect for anyone who loves a little kick in their food. Whether you’re planning a dinner that feels gourmet or looking to elevate a simple weeknight meal, chorizo-stuffed poblanos are sure to become a favorite in your rotation. Let’s dive into this easy-to-make, flavor-packed recipe that’s guaranteed to impress!

This should be the end of my poblano pepper recipes for the year. I only grew one plant this summer, but it produced about 500 peppers.

Lower Carbs

To reduce the carbs in this dish, I simply replace the rice with extra beans. While beans do contain carbs, they are rich in fiber and a healthier alternative.

Ingredient of the Day-Chorizo

Chorizo in Mexico

Chorizo Globally

Chorizo has become globally popular and is a versatile ingredient that can enhance any meal with its savory, smoky, and sometimes spicy flavors. For those who avoid pork, alternatives made with beef, chicken, or even plant-based proteins are available, allowing everyone to experience this bold sausage. The distinctive taste of chorizo can add depth to soups, casseroles, and even pasta dishes, making it a favorite for chefs and home cooks alike. With its rich, bold flavors, chorizo embodies the culinary spirit of the regions it hails from, adding not only a punch of flavor but also a touch of tradition to any meal.

Sliced Poblano pepper

Slice the Poblano Peppers

Use a paring or small utility knife to slice the top of the poblano peppers. Remove the placenta and seeds from the pepper. Save some slices for garnish or stuffing the peppers. I use fresh poblano peppers just like green peppers.

Chorizo Stuffed Poblano Pepper

I stuffed these poblano peppers with chorizo, onions, corn, egg, and corn meal. However, you can stuff your peppers with anything you like.

Chorizo Stuffed Poblanos

What is a Poblano Pepper?

A poblano pepper is a mild chili pepper native to Mexico, known for its earthy flavor and versatility in cooking. Poblanos are dark green, large, and heart-shaped, usually growing 4–6 inches long. They’re mild compared to other chilis, typically measuring 1,000–2,000 Scoville Heat Units (SHU), which is much less spicy than a jalapeño.

When dried, poblanos are called “ancho chilis,” which have a deep, smoky flavor often used in sauces, stews, and traditional Mexican dishes like mole. Fresh poblanos are popular for roasting and stuffing due to their size and thickness, making them perfect for recipes like chile rellenos.

Robust red salsa for Chorizo Stuffed Poblanos

Robust Red Salsa

I make this red salsa from fresh and dried ingredients. I simmer the mixture for about 25 minutes, and it turns a dark red like in the main image of this post.

Chorizo stuffed Polblanos with Robus red salsa Tuesday, October 29, 2024.

Bold Flavors Unleashed: Chorizo Stuffed Poblanos

John Whitehead
Bold Flavors Unleashed: Chorizo Stuffed Poblanos with a robust fresh salsa.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch, Main Course
Cuisine Mexican, Southwestern

Equipment

  • 1 Bowl
  • 1 blender
  • 1 broiler pan
  • 1 sauce pot

Ingredients
  

Robust Red Salsa

  • 2 medium whole tomatoes
  • 1 whole garlic clove
  • 1 whole jalapeno
  • 1-2 tsp salt
  • 1 tsp cumin
  • 1 tbsp brown sugar-I used Truvia brown sugar
  • ¼-⅓ cup sweet onion 50 grams
  • 1 whole dried Guajillo pepper
  • 1 whole dried ancho pepper
  • 1 tsp mexican oregano
  • 1 tbsp chicken or vegetable bouillon
  • 1 cup water

Chorizo Stuffing

  • ¾ lb Chorizo or 350 grams
  • ½ cup corn 60 grams
  • 1 large egg
  • ¼ cup corn meal 60 grtams
  • 8-12 whole poblano peppers
  • ¼ cup sween onions chinely chopped

Serve With

  • 2 cup rice of your choice. I used Goya yellow rice
  • 1 can or make fresh refried beans
  • sour cream
  • 1 garnish chopped onions, poblano peppers and radish
  • 1 cup cheese of choice

Instructions
 

Robust Red Salsa

  • Put all ingredients in a blender and blend until smooth
    2 medium whole tomatoes, 1 whole garlic clove, 1 whole jalapeno, 1-2 tsp salt, 1 tsp cumin, 1 tbsp brown sugar-I used Truvia brown sugar, ¼-⅓ cup sweet onion 50 grams, 1 whole dried Guajillo pepper, 1 whole dried ancho pepper, 1 tsp mexican oregano, 1 tbsp chicken or vegetable bouillon, 1 cup water
  • Bring to slow simmer and partially cover pot and simmer for 25-30 minutes.

Chorizo Stuffing

  • Preheat oven at 400 degrees, I used convectionPreheat oven at 400 degreesPreheat oven at 400 degrees
  • Remove sausage from casing if it is in one. Otherwise, add to bowl with other ingredients and mix. Let sit for at least 15 minutes.
    ¾ lb Chorizo or 350 grams, ½ cup corn 60 grams, 1 large egg, ¼ cup corn meal 60 grtams, ¼ cup sween onions chinely chopped
  • Use a paring or small utility knife to slice the top of the pepper and remove placenta and seeds.
  • fill peppers with chorizo stuffing
    8-12 whole poblano peppers
  • place on broiler pan. Make sure a pan is below to catch any released water.
  • Bake at 400℉ for 20-25 minutes

Rice and Beans

  • cook according to instructions
    2 cup rice of your choice. I used Goya yellow rice, 1 can or make fresh refried beans

Assemble Stuffed Chorizo Polblano Peppers

  • Place rice on one side of a plate and beans other the other. Add cheese and place the plate in the oven after it is turned off to melt the cheese
    1 cup cheese of choice
  • place peppers on the plate, and garnish with salsa, sour cream and onion, peppers, and radishes.
    sour cream, 1 garnish chopped onions, poblano peppers and radish
Keyword best mexican, bold salsa, choizo, chorizo stuffed poblano, mexican recipe, poblano, red salsa, robust salsa, stuffed poblano

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