Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (28-oz) can mild enchilada sauce
- 1 (17-oz) package fully cooked pork roast au jus
- 1 (6-oz) package buttermilk cornbread mix
- 2 tbsp butter, melted
- 1 tsp cumin
- 4 poblano chile peppers (about 1½ pounds)
- 1 cup Borden shred medleys southwestern-style shredded cheese
- 1 cup sour cream
- 3 tbsp refrigerated cilantro paste (suggested brand-gourmet garden cilantro herb blend)
- 1 cup diced plum tomatoes
- 1 (2¼ oz) sliced ripe black olives, drained
Directions
Preheat oven to 375°F.
Pour enchilada sauce in a 13x9 inch baking dish.
Remove outer packaging (sleeve) from pork roast.
Microwave pork in vacuum-sealed tray on high 2 – 3 minutes.
Remove from microwave, and let cool 5 minutes.
Drain au jus in tray into a medium bowl.
Shred pork.
Add cornbread mix, butter, and cumin to au jus in bowl, and stir until blended.
Stir in shredded pork.
Cut stems from top of each pepper.
Cut each pepper lengthwise down 1 flat side, leaving other side intact; remove seeds and membranes.
Spoon pork mixture evenly into cavity of each pepper.
Place stuffed peppers in baking dish, stuffed sides up.
Cover dish with aluminum foil.
Bake at 375°F for 40 – 50 minutes or until peppers are tender.
Uncover and sprinkle each pepper with ¼ cup cheese.
Bake, uncovered, 6 – 8 minutes until cheese melts.
Stir together sour cream and cilantro paste in a small bowl.
Spoon about ½ cup enchilada sauce onto a plate; top with 1 stuffed pepper, drizzle ¼ of sour cream mixture over pepper.
Arrange ¼ cup tomatoes on 1 side of pepper; arrange ¼ of olives on the other side.
Repeat procedure with remaining ingredients.
Serve immediately with remaining enchilada sauce.
Category:Cathy's Recipes
Category:Pork Recipes
Category:Poblano pepper Recipes
Category:Cheese Recipes
Category:Sour cream Recipes
Category:Plum tomato Recipes
Category:Black olive Recipes