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Carnitas Stuffed Poblano Peppers
4.8 from 27 votes

Carnitas Stuffed Poblano Peppers

Carnitas stuffed poblano peppers are a flavorful dinner sensation! Roasted poblanos are filled with tender carnitas and Tex-Mex ingredient favorites.

Prep Time
20 mins
Cook Time
8 hrs 20 mins
Total Time
8 hrs 40 mins
Servings: 4 servings
Calories: 319 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Carnitas
  • 4 pounds pork shoulder boneless, or butt
  • 1 tablespoon oregano dried
  • 1 tablespoon cumin ground
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 yellow onion diced
  • 4 garlic minced, cloves
  • 1 jalapeño deseeded and finely diced
  • 1 orange juiced
Stuffed Poblano Peppers
  • 1 ½ cups carnitas cooked
  • ¾ cup black beans
  • ¾ cup corn
  • ¼ cup red onion
  • ½ cup cheddar cheese or more as desired, shredded
  • 4 poblano pepper
  • 2 tablespoons cilantro chopped

Instructions

How To Make Carnitas
    Cup of Yum
  1. In a small bowl stir together the oregano, cumin, black pepper, salt, and chili powder.
  2. Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
  3. Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  4. Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat.
How To Make Stuffed Poblano Peppers
  1. Preheat oven to 350F/175C. Slice the poblano peppers in half lengthwise and scoop out the seeds.
  2. Place the peppers in a baking dish or on a baking tray. Pre-cook just the peppers for about 15 minutes in the oven, or until they've started to soften.
  3. Meanwhile, make the filling by combining the carnitas, black beans, corn, and red onion in a bowl.
  4. Remove the peppers from the oven and evenly divide the mixture between the peppers, then sprinkle with cheese. Cook the stuffed poblano peppers for an additional 10-15 minutes, until the cheese is melted and they're warmed through.
  5. To garnish, sprinkle with chopped cilantro before serving.

Notes

  • This is a great slow cooker with a ceramic insert and it's perfect for transporting!

Nutrition Information

Calories 319kcal (16%) Carbohydrates 36g (12%) Protein 20g (40%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 53mg (18%) Sodium 621mg (26%) Potassium 415mg (9%) Fiber 6g (24%) Sugar 18g (36%) Vitamin A 806IU (16%) Vitamin C 100mg (111%) Calcium 170mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 36g 12%
Protein 20g 40%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 53mg 18%
Sodium 621mg 26%
Potassium 415mg 9%
Fiber 6g 24%
Sugar 18g 36%
Vitamin A 806IU 16%
Vitamin C 100mg 111%
Calcium 170mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.