Recipe of the Week: Poblano Peppers Stuffed With Chicharrones


Happy Cinco de Mayo!  It’s our favorite day to celebrate with some delicious Mexican dishes!  If you’re looking for something different, this is a fun and yummy recipe to try.





First, I love some good Chicharrones!  You may also know them as pork cracklings or pork rinds.  Not every brand is equal though, and I am picky about what kind I purchase. I recently sampled Rudolph’s brand and fell in love.  The perfect balance of texture and flavors goes well with this recipe from their website.  You can find them at your local Walmart.

Give it a try!



  • 3 poblano peppers, roasted and peeled
  • 4 small cambray potatoes, cooked and quartered
  • 2 zucchinis, finely diced
  • 2 tomatoes, finely diced
  • 200 g ( 3/8 lb.) Rudolph’s Chicharrones, in pieces
  • ½ small onion, diced
  • 1 teaspoon oil
  • Salt to taste

I also added shredded cheddar cheese to mine and served with a side of sour cream.  Yum!


Heat oil in skillet. Cook potatoes and onions. Add Rudolph’s Chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.


This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.


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