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Tamale-stuffed Roasted Poblano Peppers

A roasted poblano pepper stuffed with a pork and cornbread mixture, topped with cheese, sour cream, tomatoes, and olives.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Sauce and buttermilk match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 129 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Tamale-stuffed Roasted Poblano Peppers

Oven375°F
Time40–50 minutes

Ingredients

Directions

Prepare the filling

  1. Preheat oven to 375°F.

  2. Pour enchilada sauce in a 13x9 inch baking dish.

  3. Remove outer packaging (sleeve) from pork roast.

  4. Microwave pork in vacuum-sealed tray on high 2–3 minutes.

  5. Remove from microwave and let cool 5 minutes.

  6. Drain au jus in tray into a medium bowl.

  7. Shred pork.

  8. Add cornbread mix, butter, and cumin to au jus in bowl, and stir until blended.

  9. Stir in shredded pork.

Stuff and bake

  1. Cut stems from top of each pepper.

  2. Cut each pepper lengthwise down one flat side, leaving the other side intact; remove seeds and membranes.

  3. Spoon pork mixture evenly into cavity of each pepper.

  4. Place stuffed peppers in baking dish, stuffed sides up.

  5. Cover dish with aluminum foil.

  6. Bake at 375°F for 40–50 minutes or until peppers are tender.

  7. Uncover and sprinkle each pepper with ¼ cup cheese.

  8. Bake, uncovered, 6–8 minutes until cheese melts.

Assemble and serve

  1. Stir together sour cream and cilantro paste in a small bowl.

  2. Spoon about ½ cup enchilada sauce onto a plate; top with one stuffed pepper, drizzle ¼ of sour cream mixture over pepper.

  3. Arrange ¼ cup tomatoes on one side of pepper; arrange ¼ of olives on the other side.

  4. Repeat procedure with remaining ingredients.

  5. Serve immediately with remaining enchilada sauce.

Nutrition, whole recipe (rough)

785Calories
62 gProtein
45 gFat
35 gCarbs

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Pork100g cooked242
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Plum1 medium (66g)30
Tomato1 medium (123g)22
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Pepper1 tsp ground (2.3g)6
Olive1 large (4g)4
Cilantro1 tbsp chopped fresh (1g)1
Enchiladanot in our table0
Saucenot in our table0
Cornbreadnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + buttermilktop 2% of all pairs
    Smell alikestrong
    Cooked together129 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cumin + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together4,382 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Buttermilk + cornbreadtop 12% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cornbread + cumintop 12% of all pairs
    Smell alikemoderate
    Cooked together17 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornbread mix
Its starch thickens the drained juices and binds the filling so it holds in the pepper.
Pork roast
Supplies the savory filling, and its juices moisten the cornbread mix.
Poblano peppers
Serve as the edible shell, softening during baking to hold the filling.
Enchilada sauce
Provides a liquid base that keeps the peppers moist while they bake.
Cheese
Melts over the top and browns lightly during the final uncovered bake.
Sour cream
Adds fat and tang that cool the rich, spiced filling.

The step that matters

Cutting the peppers lengthwise. Cut only one flat side so the other stays intact; cutting through both sides lets the filling leak out and leaves the pepper too weak to hold it while baking.

Swap the cumin

How well each one fits the dish's main ingredients (sauce, pork, buttermilk, cornbread, butter, pepper, cheese):

  1. Jalapenofits better
  2. Garlicfits better
  3. Thymefits better
  4. Cuminthe original

Fit is the average pairing score against sauce, pork, buttermilk, cornbread, butter, pepper, cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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