We don’t go out to eat often, but when we do, I like to be inspired by the foods we eat. A few weeks ago, we had poblanos stuffed with wild boar at a wine dinner hosted by Koch Ranches. A few days later, I just *had* to go to their store and buy some wild boar so I could re-create those fantastic stuffed poblanos. So, with only a description of the dish (from the menu) and my ability (or inability) to “wing it”, we came up with this. And I think we came pretty darn close to the original!
If wild boar is not available, you can easily substitute ground beef or pork instead. Enjoy!
Poblanos Stuffed with Wild Boar
A Karen original recipe, inspired by Koch Ranches wine dinner 2016
Makes 8 servings
4 large poblano chiles, stems and seeds removed, cut in half lengthwise
1 lb ground wild boar meat
1 medium jalapeño pepper, finely chopped
1 medium red onion, chopped
1 garlic clove, minced
1 medium sweet red bell pepper, diced
½ cup frozen corn kernels
6 oz chopped nopalitos (cactus)
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp salt
¼ tsp black pepper
1 cup no-salt added canned tomato sauce
½ cup cilantro, chopped, divided
1 oz crumbled queso fresco cheese
1. Saute meat with peppers, onion, nopalitos, spices, salt, & pepper, and corn until onions are tender and meat is browned. Stir in tomato sauce. Let cool slightly, then stir in half of cilantro.
2. Meanwhile, bake poblano halves at 400 for 10-15 minutes, or until almost tender.
3. Fill poblano halves with meat mixture. Bake at 400 for 10-15 minutes, or until poblanos are tender and filling is warmed through.
4. Top with queso fresco and remaining cilantro, serve warm.
Total Fat: 3.6 g
Saturated Fat: 1.1 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.8 g
Cholesterol: 1.9 mg
Sodium: 200.3 mg
Potassium: 87.6 mg
Total Carbohydrate: 8.8 g
Dietary Fiber: 4.8 g
Sugars: 3.1 g
Protein: 15.3 g