Pork Chili n Cheese Stuffed Poblanos

🥘 Ingredients

• black beans
  1 can
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• ground pork
  1 lb
• hot sauce
  1 unit
• lime
  1 unit
• poblano pepper
  2 unit
• roma tomato
  1 unit
• smoky red pepper crema
  ¼ cup
• southwest spice blend
  1 tbsp
• tomato paste
  2 tbsp
• water
  ¼ cup
• white cheddar cheese
  1 c
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• small bowl
• small bowl
• large pan

1. 

   1

   poblano pepper yellow onion black beans ground pork tomato paste white cheddar cheese roma tomato lime smoky red pepper crema southwest spice blend chicken stock concentrate hot sauce cooking oil water

   poblano pepper: 2 unit, yellow onion: 1 unit, black beans: 1 can, ground pork: 1 lb, tomato paste: 2 tbsp, white cheddar cheese: 1 c, roma tomato: 1 unit, lime: 1 unit, smoky red pepper crema: ¼ cup, southwest spice blend: 1 tbsp, chicken stock concentrate: 1 unit, hot sauce: 1 unit, cooking oil: 2 tbsp, water: ¼ cup
2. 

   2

   Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Halve poblano peppers lengthwise and remove stems and seeds. Dice roma tomato. Halve, peel, and finely chop yellow onion. Zest and quarter lime. Drain and rinse black beans.
3. 

   3

   Place poblano halves on a baking sheet and rub all over with half the cooking oil. Season with salt and pepper. Roast on top rack until browned and softened ⏱️ 15 minutes to ⏱️ 18 minutes .
4. 

   4

   In a small bowl , combine diced tomato, 2 tbsp chopped onion, half the lime zest, and a squeeze of lime juice. Season with salt and pepper. In a separate small bowl , combine smoky red pepper crema, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5. 

   5

   Heat remaining cooking oil in a large pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened ⏱️ 4 minutes to ⏱️ 5 minutes . Add ground pork and southwest spice blend, season with salt and pepper. Cook, breaking meat into pieces, until browned and cooked through ⏱️ 4 minutes to ⏱️ 6 minutes .
6. 

   6

   Add tomato paste, chicken stock concentrate, half the black beans, and ¼ cup water to the pan with pork filling. Stir until mixture is saucy and thoroughly combined ⏱️ 1 minute to ⏱️ 2 minutes . Season generously with salt and pepper. Once poblano halves are done roasting, remove sheet from oven. Stuff with up to half the filling. Evenly sprinkle with white cheddar cheese. Return to oven until cheese melts ⏱️ 3 minutes to ⏱️ 4 minutes .
7. 7

   Divide remaining filling between plates and top with stuffed poblanos, salsa, and crema. Drizzle with hot sauce if desired. Serve with remaining lime wedges on the side.