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
- 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
- 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.
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