Salsa Verde Shredded Pork Stuffed Chile Relleno

Joel LOVES to make new recipes. he is an amazing cook and i love when he is in the kitchen creating something yummy! he had made chile rellenos before, so this was just a tweak to what he already made. you only need a few things for this delicious dinner!

1.5 lb pork loin roast
1 lb  of salsa verde, we picked up ours at a local mexican grocery store
6-8 poblano peppers
8 oz shredded monterey jack cheese
corn husks to wrap peppers

1. put pork loin in a crock pot. pour 10-12 oz, or 3/4 lb. salsa over the pork. just saving the last bit to garnish your peppers when they are ready. cook for about 6 hrs, or until it is cooked and shred it with two forks. stir and leave in crock pot while you get the peppers ready. the pork will soak up more of the juice as it sits.

2. soak corn husks to soften.

3. throw peppers on the grill on a high heat for 5 minutes on each side or until lightly blackened.

4. let peppers cool for 5-10 minutes. lightly peel the blackened parts of the skin off.

5. cut a slice into the pepper, clean out the seeds and any of the strings, optional

6. stuff the cheese and shredded pork into the pepper. wrap in corn husk and tie a stip of the corn husk to hold it closed. stuff and wrap all peppers.

7. place wrapped peppers back on the grill to melt the cheese. 5-10 minutes or until cheese is melted. we did 5 minutes on each side.

8. cut the wrap off, remove from husk, and enjoy! Joel added more salsa on top. I added a little sour cream. it was SO GOOD! we ate them by themselves, but next time we will serve them with beans and rice to make a complete meal.

you will need 2-3 peppers per adult. less if you serve them with beans and rice.