18 Recipes That Make Anaheim Peppers The Star Of The Show

15 EASY WAYS TO USE ANAHEIM PEPPERS

15 Easy Ways to Use Anaheim Peppers image

Provided by insanelygood

Number Of Ingredients 15

Ingredients

Southwest Anaheim Stuffed Peppers
Chile Relleno
Deep-Fried Chiles Rellenos
Tomatillo Green Chili Salsa (Salsa Verde)
Chicken and Cheese Stuffed Anaheim Peppers
Caldo de Queso (Mexican Cheese and Potato Soup)
Mango Corn Salsa
Santa Maria Style Pinquito Beans
Roasted Hatch Chile Chicken Soup
Chile Rellenos Casserole
Bacon-Wrapped Stuffed Anaheim Peppers
Chicken Tortilla Soup
Pork Chile Verde
Stuffed Anaheim Peppers with Creamy Cilantro Tahini Sauce
White Chicken Chili

Steps:

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Nutrition Facts :

CRISPY PORK-STUFFED ANAHEIM CHILES

Crispy Pork-Stuffed Anaheim Chiles image

In this dish, Anaheim chile peppers make envelopes for Mexican-style caramelized pork.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 7

Ingredients

4 pounds boneless pork shoulder, trimmed and cut in 2-inch pieces
1 tablespoon coarse salt
12 large Anaheim chiles
12 ounces Monterey Jack cheese, grated (about 3 1/2 cups)
Quick Purple Tomatillo Sauce
Fresh cilantro sprigs, for garnish
Flour tortillas, warmed, for serving

Steps:

Place pork in a large, heavy pot. Sprinkle with salt. Add water to cover. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork is brown, about 1 1/2 hours (when water has evaporated, pork will brown in its fat). Set aside.
Preheat oven to 375 degrees. Place chiles directly over the flame of a gas-stove burner on high heat. Roast, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer chiles to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. With stems intact, slit each chile lengthwise; carefully remove seeds and veins. Place, slit side up, on a baking sheet.
Spread 2 tablespoons cheese in bottom of each chile, then fill with 1/3 cup pork. Sprinkle chiles with remaining 2 cups cheese. Spoon 1 tablespoon tomatillo sauce over top of each chile. Bake 15 minutes. Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.

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