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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.
Print Recipe Pin Recipe
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