Tamale-stuffed Roasted Poblano Peppers

Description
Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Cookoff, Winner, Category Brand Winners/Borden Brand Winner
 * Prep: 25 minutes | Cool: 5 minutes | Bake: 58 minutes
 * Makes 4 servings

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

 * 1) Preheat oven to 375°F.
 * 2) Pour enchilada sauce in a 13x9 inch baking dish.
 * 3) Remove outer packaging (sleeve) from pork roast.
 * 4) Microwave pork in vacuum-sealed tray on high 2 – 3 minutes.
 * 5) Remove from microwave, and let cool 5 minutes.
 * 6) Drain au jus in tray into a medium bowl.
 * 7) Shred pork.
 * 8) Add cornbread mix, butter, and cumin to au jus in bowl, and stir until blended.
 * 9) Stir in shredded pork.
 * 10) Cut stems from top of each pepper.
 * 11) Cut each pepper lengthwise down 1 flat side, leaving other side intact; remove seeds and membranes.
 * 12) Spoon pork mixture evenly into cavity of each pepper.
 * 13) Place stuffed peppers in baking dish, stuffed sides up.
 * 14) Cover dish with aluminum foil.
 * 15) Bake at 375°F for 40 – 50 minutes or until peppers are tender.
 * 16) Uncover and sprinkle each pepper with ¼ cup cheese.
 * 17) Bake, uncovered, 6 – 8 minutes until cheese melts.
 * 18) Stir together sour cream and cilantro paste in a small bowl.
 * 19) Spoon about ½ cup enchilada sauce onto a plate; top with 1 stuffed pepper, drizzle ¼ of sour cream mixture over pepper.
 * 20) Arrange ¼ cup tomatoes on 1 side of pepper; arrange ¼ of olives on the other side.
 * 21) Repeat procedure with remaining ingredients.
 * 22) Serve immediately with remaining enchilada sauce.