Chiles Rellenos de Pastor (Baked Poblanos Stuffed with Pastor Pork)
Roasted poblano chillies stuffed with spiced pastor pork and melted cheese, baked in a warm ranchera tomato sauce.
Made with Salsa ranchera and Al pastor marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £1.52 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to its highest setting. Grill the poblanos, turning, for 10 to 12 minutes until the skin is blistered and blackened all over. Put them in a bowl, cover with a plate and leave for 15 minutes.
25 min - 2
Heat the oil in a large frying pan over a medium high heat and cook the onion for 5 minutes. Add the pork mince and cook for 8 minutes, breaking it up, until browned and cooked through.
13 min - 3
Stir in your ready made al pastor marinade (see the base recipe) and the pineapple. Cook for 5 minutes until thick. Cool slightly.
5 min - 4
Heat the oven to 200°C (180°C fan). Peel the skin from the poblanos, keeping the stems on. Slit down one side and remove the seeds.
- 5
Stuff each pepper with the pork filling and a handful of the cheese. Pour the salsa ranchera into an ovenproof dish and sit the peppers in it, slit side up.
- 6
Top with the remaining cheese and bake for 15 to 20 minutes until bubbling and golden. Scatter with coriander and serve.
18 min 20 s
Tips
- Steaming the peppers under a plate loosens the skins so they peel easily.
- Peel under a trickle of cold water if bits stick, but do not soak the flesh.
- Use long green peppers if you cannot find poblanos. Choose firm, wide ones with space for stuffing.
- Make the filling a day ahead and stuff when ready.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Freeze stuffed peppers without cheese for up to 2 months. Reheat until steaming hot all the way through.
Questions
Are baked chiles rellenos authentic?
The classic version is egg battered and fried. The baked version here is a lighter home style way that keeps the same stuffed pepper idea.
Can I use other peppers?
Yes. Large green peppers or sweet romano peppers both work if you cannot find poblanos, although the flavour is milder.
Is it gluten free?
Yes. Pork, peppers, cheese and the salsa contain no gluten, egg or nuts. It contains dairy.
More made with salsa ranchera
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.