The three little pigs in this decadent plate of goodness are chorizo, ground pork, and bacon!
- 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
- 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.
- 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.
- Preheat oven to 350 degrees F.
- 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.
- Using a slotted spoon, spoon the meat mixture into the poblanos. Place in a baking dish. Continue to do this with the remaining poblanos.
- 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.
- 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.