Chef Antonio Guerrero told Neighborhood Kitchens that this puerco poblano is by far his favorite dish.
3 poblano peppers
2 lb. pork loin, very thinly cut
3 Tbs. olive oil
2 cups all-purpose flour
1 pinch garlic powder
1 pinch onion powder
1 pinch white pepper
4 pinches salt
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 tsp. minced garlic
3 Tbs. sour cream
1 cup chicken broth
1 pinch pepper
2 cups black or refried beans
2 cups brown rice
*You will need a paper bag placed inside of a large Ziploc bag.
Remove the peppers from the bag. Using your fingers, peel the skin off the peppers. Once skinned, slice the peppers in half lengthwise and remove all of the seeds. After the peppers are seeded, chop them.
Mix the flour, garlic powder, onion powder, white pepper, and salt in a bowl. Lightly coat your pork with this dry mixture.
Heat a pan with olive oil. Carefully place the pork in the pan and cook 3-4 minutes on each side, until the pork turns brown.
Add chopped onions, tomatoes, minced garlic, sour cream, the poblano peppers, chicken broth, pepper, salt, onion powder, and garlic powder to the pork (still in the pan). Mix well. The salsa will turn a beige color.
Add Monterey Jack cheese to the top. Serve with black or refried beans and brown rice.
Chef Antonio Guerrero is the chef and owner of Cafe Azteca, an elegant Mexican restaurant located in Lawrence, Mass. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44
On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
»Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer
»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
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»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
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