Paleo Recipes – Cavegirl Cuisine

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3 Little Pigs Stuffed Poblano

3 Little Pigs Stuffed Poblano

The three little pigs in this decadent plate of goodness are chorizo, ground pork, and bacon!

Ingredients

  • • 1 avocado
  • • juice of one lime
  • • 4 tablespoons coconut milk (or unsweetened almond milk)
  • • 4-5 poblanos
  • • 1/2 cup finely diced red onion (about 1/2 of a large onion)
  • • 1/4 cup finely diced green bell pepper (about 1/2 of a pepper)
  • • 3-4 garlic cloves, minced
  • • 1/2 pound bulk chorizo (or cut out of the casings)
  • • 1/2 pound ground pork
  • • 4 poached eggs
  • • 3 slices of bacon, cooked and crumbled, for optional garnish
  • • chopped cilantro, for optional garnish

Directions

  1. To make the sauce, add the avocado, lime juice, and coconut milk to a small food processor or blender.  Pulse until smooth or desired consistency.  Note: this may taste bland on its own; however, the salt from the chorizo and bacon in the rest of the dish will be enough. This sauce lends a cooling factor to the heat of the chorizo. Refrigerate.
  2. Cut the tops off of the poblanos near the stem. Make a slice down the length of the pepper. Remove the seeds and white spines and discard. Set aside.
  3. Preheat oven to 350 degrees F.
  4. In a skillet on medium heat, cook onions, green peppers, garlic, chorizo, and pork until the meat is cooked through. Set mixture aside and let cool.
  5. Using a slotted spoon, spoon the meat mixture into the poblanos. Place in a baking dish. Continue to do this with the remaining poblanos.
  6. Cook on the top rack of the oven for 30 minutes. Remove from oven and let cool for about 5 minutes while you poach your eggs.
  7. Plate your poblanos. Add a poached egg atop each stuffed pepper. Drizzle with your avocado sauce or spoon next to it (depending on your preferred consistency).  Garnish with chopped cilantro and crumbled bacon.
  8. Enjoy!

Ingredients

  • 1 avocado
  • juice of one lime
  • 4 tablespoons coconut milk (or unsweetened almond milk)
  • 4-5 poblanos
  • 1/2 cup finely diced red onion (about 1/2 of a large onion)
  • 1/4 cup finely diced green bell pepper (about 1/2 of a pepper)
  • 3-4 garlic cloves, minced
  • 1/2 pound bulk chorizo (or cut out of the casings)
  • 1/2 pound ground pork
  • 4 poached eggs
  • 3 slices of bacon, cooked and crumbled, for optional garnish
  • chopped cilantro, for optional garnish

Directions

  1. To make the sauce, add the avocado, lime juice, and coconut milk to a small food processor or blender.  Pulse until smooth or desired consistency.  Note: this may taste bland on its own; however, the salt from the chorizo and bacon in the rest of the dish will be enough. This sauce lends a cooling factor to the heat of the chorizo. Refrigerate.
  2. Cut the tops off of the poblanos near the stem. Make a slice down the length of the pepper. Remove the seeds and white spines and discard. Set aside.
  3. Preheat oven to 350 degrees F.
  4. In a skillet on medium heat, cook onions, green peppers, garlic, chorizo, and pork until the meat is cooked through. Set mixture aside and let cool.
  5. Using a slotted spoon, spoon the meat mixture into the poblanos. Place in a baking dish. Continue to do this with the remaining poblanos.
  6. Cook on the top rack of the oven for 30 minutes. Remove from oven and let cool for about 5 minutes while you poach your eggs.
  7. Plate your poblanos. Add a poached egg atop each stuffed pepper. Drizzle with your avocado sauce or spoon next to it (depending on your preferred consistency).  Garnish with chopped cilantro and crumbled bacon.
  8. Enjoy!
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