3 Little Pigs Stuffed Poblano

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

3 Little Pigs Stuffed Poblano


  • 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


  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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  1. Wow … this dish really invite my appetite. It looks so delicious. Yummy!

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