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Ingredients

• 4 large poblano peppers
• 1/2 cup water
• 2 teaspoons vegetable oil
• 1/2 pound ground pork
• 1 cup cooked black beans (or 1 15-ounce can, drained and rinsed)
• 2 scallions, chopped (white and green parts separated)
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon Ancho chili powder (or your favorite blend)
• 1 cup stock or broth (chicken, beef, vegetable, mushroom)
• 1-2 cups grated sharp cheddar cheese
• Sour cream for serving
• For the tomatillo salsa:
• 1/2 pound tomatillos, quartered (about 6 small)
• 1 cup loosely packed cilantro leaves
• 1 garlic clove minced to paste with 1 teaspoon coarse salt
• Zest of 1 lime
• Juice of 1/2 lime
• 1 tablespoon olive oil

Description

Serious Eats