Poblano Peppers Stuffed with Coffee-Braised Pork, Creamy Moro Rice, and Fresh Roasted Pineapple Salsa

Name: Poblano Peppers Stuffed with Coffee-Braised Pork, Creamy Moro Rice, and Fresh Roasted Pineapple Salsa
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 18 oz pork loin or shoulder, cubed; 4 whole poblano peppers; 1 cup long-grain white rice; 1 1/2 cups cooked black beans; 1 1/2 cups fresh pineapple; 1 cup red onion; 4 cloves garlic; 3/4 cup brewed black coffee; 2 cups chicken broth; 1/4 cup heavy cream; 2 tbsp tomato paste; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1/4 tsp ground cinnamon; 1/2 cup fresh cilantro; 3 tbsp lime juice; 3 tbsp vegetable oil; 1 tbsp butter; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp brown sugar

An original Latin American-inspired recipe featuring roasted poblano peppers stuffed with coffee-braised shredded pork and warm spices, served over creamy moro-style rice with black beans and paired with a fresh roasted pineapple, red onion, and cilantro salsa. It brings together smoky, sweet, and savory flavors in a complete, comforting dish.

30 minPrep

75 minCook

105 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g pork loin or shoulder, cubed (for deshebrar)
4 units poblano peppers (large)
180 g long-grain white rice (enjuagado)
260 g cooked black beans (escurridos)
200 g fresh pineapple (diced small)
120 g red onion (mitad diced small for the sauce and mitad chopped for cocción)
12 g garlic (chopped)
180 ml brewed black coffee (without sugar)
480 ml chicken broth (divided)
60 ml heavy cream (for the arroz)
30 g tomato paste
4 g ground cumin
2 g dried oregano
2 g smoked paprika
1 g ground cinnamon
20 g fresh cilantro (chopped)
45 ml lime juice
45 ml vegetable oil (divided)
14 g butter
8 g salt (or to taste)
2 g black pepper (or to taste)
8 g brown sugar

Nutrition facts

per serving

562 kcal

Calories

30 g

Protein

44 g

Carbs

28 g

Fat

6 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the poblano peppers and pineapple on a sheet pan. Rub the poblanos with 1 tablespoon vegetable oil and roast for 18 to 22 minutes, turning once, until the peppers are blistered and the pineapple is lightly charred on the edges.
2
2. Transfer the poblanos to a bowl and cover for 10 minutes so they can steam. Then carefully peel off the loose skin, make a side slit, and remove the seeds. Set aside. Chop the roasted pineapple and reserve it for the salsa.
3
3. Meanwhile, heat 1 tablespoon vegetable oil in a pot over medium heat. Add the pork, 1/2 teaspoon salt, and the black pepper. Brown for 5 to 6 minutes.
4
4. Stir in half of the red onion, half of the garlic, the cumin, oregano, smoked paprika, cinnamon, and tomato paste. Cook for 2 minutes, stirring well to coat the pork.
5
5. Pour in the brewed black coffee, 1 cup of chicken broth, and the brown sugar. Once gently simmering, reduce the heat, cover, and cook for 40 to 45 minutes until the pork is very tender.
6
6. Uncover and cook 5 more minutes if needed to reduce the liquid slightly. Shred the pork directly in the pot and stir so it absorbs the sauce. Taste and adjust with a little more salt if desired.
7
7. In another saucepan, heat the butter with the remaining tablespoon of vegetable oil over medium heat. Add the rest of the red onion and garlic. Cook for 2 to 3 minutes until fragrant.
8
8. Add the white rice and stir for 1 minute. Add the black beans, the remaining 1 cup chicken broth, the heavy cream, and 1/2 teaspoon salt. Bring to a simmer, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender.
9
9. Turn off the heat and let the rice rest, covered, for 5 minutes. Then fluff with a fork to evenly combine the beans and cream.
10
10. For the salsa, combine the chopped roasted pineapple, fresh cilantro, 2 tablespoons lime juice, a pinch of salt, and, if you like, a few spoonfuls of the pork cooking juices for extra flavor.
11
11. Stuff each poblano pepper with a portion of the shredded pork. Place the stuffed peppers on a small baking tray and bake for 8 to 10 minutes at 190°C / 375°F to heat them through completely.
12
12. Serve a bed of creamy moro rice on each plate, place one stuffed pepper on top, and finish with the fresh roasted pineapple salsa. Drizzle with the remaining tablespoon of lime juice before serving.
13
13. If desired, let the dish rest for 2 minutes before serving so the filling and rice settle slightly.

Chef tips

For deeper flavor, brown the pork well before adding the coffee. If the poblanos are spicier than expected, serve with extra pineapple salsa to balance the heat.

Substitutions

You can use shredded chicken instead of pork, though the cooking time will be shorter. Heavy cream can be replaced with unsweetened coconut cream for a dairy-free version, and cilantro can be swapped for fresh parsley if you want a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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