This weekend, I couldn’t help myself. I had to have it! So, I roasted a few poblano peppers and away I went. For my green chile I start with ground pork. Though traditionally a pork roast is used, I find that using ground pork makes this recipe fast and easy. Perfect for weeknight dinner.
First, roast the chiles. You can do this on an open flame if you have a gas range or you can crank yo...
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