Carnitas Stuffed Poblano Peppers
Carnitas stuffed poblano peppers are a dinner sensation! Roasted poblanos are filled with ultra tender carnitas, black beans, corn, red onion, and finished with a small sprinkle of melted cheese. It’s a nutritious, flavorful, and filling meal your family will love.
Maintaining a well-balanced diet means being mindful about what we put in our bodies as fuel. This fresh-focused carnitas pork recipe fits right into a balanced diet and an active lifestyle, without missing out on the flavor!
Making a batch of my slow cooker pork carnitas opens the door to a plethora of hearty, healthy, and downright delicious meals. Carnitas tacos are the obvious choice, but just wait until you try this amazingly flavorful, and super fun variation of classic stuffed peppers! Since this preparation is so easy, you can take time to savor the flavors of this delicious meal and remind yourself to truly “be in the moment” with those you love as your gather around the dinner table.
Poblano peppers lend their own layer of flavor alongside your favorite Tex-Mex ingredients. But it’s the juicy, tender pork that’s front and center. Carnitas seriously bring big-time flavor to everyday meals with a simple batch of slow-cooked pork!
What Are Poblano Peppers?
These dark green beauties are a form of chili peppers grown from Puebla, Mexico. But don’t worry, they’re usually mild to medium in heat (depending on the variety you buy), and they exude a delicious, bold flavor when roasted.
In Mexican cuisine, they’re often used to make chile rellenos (deep fried stuffed peppers). But for this recipe, we’re giving poblano peppers a Tex-Mex twist!
Ingredients For Carnitas Stuffed Poblano Peppers
- Carnitas: Grab a pork shoulder (also known as a pork butt). Carnitas is traditionally made from this cut due to its high fat content, which keeps the meat extra juicy and tender as it cooks.
- Black Beans: Instead of using rice, we’re beefing this up with loads of hearty black beans.
- Corn: Can’t beat the flavor and texture of corn in Tex-Mex recipes.
- Red Onion: Adds a pop of red and fresh crunch.
- Cheese: I’m using cheddar cheese, but a sprinkle of cotija or queso fresco works great too.
- Poblano Peppers: This recipe calls for 4 poblano peppers, but you can always make more with all your leftover carnitas!
- Cilantro: It’s not a Tex-Mex recipe without fresh cilantro!
Find the printable recipe with measurements below.
First, Let’s Make Carnitas
You won’t believe how easy it is to make carnitas right in your slow cooker.
- Give your pork a good spice rub. Mix together the spices in a bowl and generously rub the spice blend on the entire pork shoulder. Then place it in the slow cooker.
- Cook on low. Add in the onions, garlic, jalapeno, and orange juice into the slow cooker. Then cook on low for 8-10 hours. Alternatively, you can cook on high heat for 5-6 hours.
- Shred it up. Transfer the pork to a cutting board and shred it with two forks.
- Crisp it up. This step is optional, but you can broil it in the oven to create crispy golden edges. Just add the carnitas onto a baking sheet, pour some of the remaining slow cooker liquid on top, and broil it for 5-10 minutes.
How To Make Carnitas Stuffed Poblano Peppers
Once your carnitas is done, it’s time to assemble the stuffed poblano peppers.
- Bake the poblano peppers. Preheat your oven to 350F, slice the poblano peppers in half lengthwise, and scoop out the seeds. Then place them in a baking dish and pre-cook for about 15 minutes, until they start to soften.
- Make the filling. Meanwhile, mix together the carnitas, black beans, corn, and red onion in a large bowl.
- Load up the peppers! Remove the peppers from the oven and add the carnitas mixture into each pepper. Top them off with some cheese and bake the stuffed poblano peppers for another 10-15 minutes until the cheese is melted.
- Garnish and serve. Sprinkle some fresh chopped cilantro for the finishing touch. But keep reading for a few more delicious ways to serve these peppers.
Top Your Stuffed Peppers With…
Fresh toppings and rich sauces! Because there’s always room for more delicious layers and textures.
- Toppings: Add a spoonful of pico de gallo, red salsa, or guacamole.
- Sauces: Drizzle zesty lime crema or chipotle sauce for a little extra heat.
Ways To Store And Reheat Stuffed Peppers
If meal prep is on your mind – these stuffed peppers are it! They hold up well in the fridge and are freezer-friendly. Here’s how to store them:
- To Store: These peppers will last in airtight containers in the fridge for up to 5 days.
- To Freeze: Add them to freezer-safe containers and freeze for up to 2 months.
- For Reheating: Place the peppers in the oven and bake at 350F for about 10-15 minutes. Otherwise, microwaving them for 3-4 minutes works too. And if you’re looking to save more time, let them thaw in the fridge overnight first before reheating.
More Delicious Pork Recipes
If you love juicy, flavorful pork, I think you’ll also love these recipes!
- Slow-Cooker Pulled Pork
- Pulled Pork Street Tacos
- Kalua Pork
- Pork and Fennel Meatballs
- Pulled Pork, Cabbage, and Arugula Salad
If you make these carnitas stuffed poblano peppers, let me know how it turned out! I’d love to hear what you think in the comments below.
Sponsorship Disclosure: This post is sponsored by the National Pork Board.
Carnitas Stuffed Poblano Peppers
- 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
Stuffed Poblano Peppers
- 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
How To Make Carnitas
- In a small bowl stir together the oregano, cumin, black pepper, salt, and chili powder.
- 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.
- 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).
- 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
- Preheat oven to 350F/175C. Slice the poblano peppers in half lengthwise and scoop out the seeds.
- 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.
- Meanwhile, make the filling by combining the carnitas, black beans, corn, and red onion in a bowl.
- 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.
- To garnish, sprinkle with chopped cilantro before serving.
- This is a great slow cooker with a ceramic insert and it’s perfect for transporting!