Smoky Black Bean and Chorizo-Style Stuffed Poblanos

Ingredients

• 6 whole poblano peppers
• 1 1/2 cups cup canned black beans
• 12 oz oz ground pork
• 2 cups cup cauliflower rice
• 4 whole roma tomatoes
• 1 whole white onion
• 4 whole garlic cloves
• 2 whole dried ancho chilies
• 2 tsp tsp ground cumin
• 1 tsp tsp dried oregano
• 1 tsp tsp smoked paprika
• 3 tbsp tbsp avocado oil
• 2 whole limes
• 1 whole avocados
• 1/2 cup cup cilantro
• 1 tsp tsp salt

Instructions

1. 1

   Char the poblanos directly over a gas flame or under the broiler, turning until blistered all over. Steam in a covered bowl 10 minutes, then peel, slit lengthwise, and remove seeds.

2. 2

   Rehydrate the anchos in hot water 15 minutes; blend with tomatoes, half the onion, 2 garlic cloves, and salt into a smooth salsa. Simmer the salsa in a saucepan 10 minutes until darkened and thick.

3. 3

   Brown the ground pork in avocado oil over high heat, breaking it fine, 8 minutes. Add cumin, oregano, smoked paprika, and remaining minced garlic; cook 1 minute.

4. 4

   Stir in the cauliflower rice and drained black beans; cook 5-6 minutes until the cauliflower is tender and any liquid has evaporated. Fold in chopped cilantro and the juice of one lime.

5. 5

   Stuff each poblano generously with the bean and pork hash and place in a baking dish.

6. 6

   Spoon the roasted tomato salsa over the peppers, cover with foil, and bake at 400°F for 20 minutes; uncover 5 minutes more.

7. 7

   Blend the avocado with remaining lime juice, a pinch of salt, and 2 tbsp water into a thin crema and drizzle over each plate before serving.