On Friday, November 7, 2014 6:00:22 AM UTC-10, koko wrote:
> After I had a wonderful meal of pork steak, I decided to use the
> leftover pork to stuff into some beautiful poblano peppers.
> The peppers were delicious served over rice with a bit of the sauce
> spooned over them. Deeeelicious
>
> I finely diced up some leftover cooked pork and added some sauteed
> finely diced onion. I made a spicy sauce using a can of diced tomatoes
> to which I added a finely diced clove of garlic, a pinch of red pepper
> flakes, salt, a teaspoon of dried Mexican oregano and the juice of
> half a lime. I hit all that with the immersion blender to break up the
> tomato pieces.
> I added a splash of the sauce to the pork mixture, just enough to
> moisten it, then I added some finely diced Monterey Jack cheese. Stuff
> that mixture generously into the roasted and peeled poblano peppers
>
> Pour some of the sauce into the bottom of your baking dish, make sure
> it's well covered. Place the peppers into the baking dish and bake in
> a 350* oven until hot and bubbly.
>
> https://flic.kr/p/p2rs6S
>
> Yep with leftover veggies too. ;-)
>
> Dang, I think I need to get my blog up and running again.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard


I made some shredded pork recently. Some of it was used for enchiladas and a few days later I made a tamale pie. I don't care for the name "tamale pie" because it's just shredded pork with cornbread but my wife said it tastes like a tamale so tamale pie it is. OTOH, I like your idea of stuffing peppers better. Next time I will make it so.