Carnitas Stuffed Poblano Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers filled with tender slow-cooked carnitas, black beans, and corn in a Tex-Mex style. Rich and flavorful with cheese and fresh cilantro, this is a satisfying dinner that brings together classic Mexican ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 pounds boneless pork shoulder or butt
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 jalapeno (deseeded and finely diced)
- 1 orange (juiced)
- 1 ½ cups cooked carnitas
- ¾ cup black beans
- ¾ cup corn
- ¼ cup red onion
- ½ cup shredded cheddar cheese (or more as desired)
- 4 poblano peppers
- 2 tablespoons chopped cilantro
At a glance
PER SERVING · TIME 520M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8h 20m
- Sodium
- 3679mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1282mg
- Calcium
- 334mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3679MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.