Chiles Stuffed with Minced Pork and Pork Crackling Rinds
Ingredients
- 500 g. ground pork
- 4 Poblano Chiles roasted, peeled and deveined
- ½ cup seasoned tomato puree
- 1 clove garlic, peeled
- ½ onion, chopped
- 1 tablespoon chopped capers
- 3 sprigs of parsley
- 1 clove
- 1 tablespoon oil
- 1 cinnamon stick
- 300g. of fried pork rinds
Preparation
- Fry meat with a tablespoon of oil, add the seasoned tomato puree, onion, pressed garlic, capers, parsley, cloves and cinnamon.
- Simmer until the meat is cooked.
- Add the pork rind into small pieces and asses the seasoning.
- Fill the peppers with the hash.
- Garnish with onion rings and cheese cubes.
- Serve with red rice and peas.
