Okay, As to Those Poblano Chiles......

I whipped up the sauce in the blender using crushed tomatoes in puree, chopped white onion, minced garlic and a little ground chipotle pepper, then poured it into a baking dish.

I mixed black beans, corn, some of the roasted peppers from the weekend, chopped onion, minced garlic, Marie Callendar's cornbread mix, water, shredded Mexican Blend cheese and cumin.

Stuffed the halved and seeded poblanos and placed them on the sauce in the baking dish then topped with a little more of the Mexcian Blend cheese.

I covered the dish tightly with foil and baked for 45 minutes at 425 degrees F. Removed the foil, and cooked another 10 minutes to thicken sauce and brown a bit. Here they are hot out fo the oven.
Served with sauce on the plate or not, they were very good, though I was a little heavy handed with the ground chipotle chile in the sauce!

Tonights Dinner

Carnitas (Mexican Roast Pork Shoulder)

Here's my Recipe:

A 7 to 8 pound pork shoulder roast with bone
Juice of 1 lemon
1/2 of a 5 1/2-oz. package Adobo mix (dry)
1/2 cup oil

3 garlic cloves, minced

Make a paste with the Adobo powder, oil and garlic. Set aside.

Rinse and pat dry roast. Wash with lemon juice. Poke holes in meat and then cover with adobo paste. Place in roasting pan. (Rack is not necessary.) Put water in the bottom of the pan to about 1 1/2 inches. Cover tightly with foil. Bake at 350 degrees F. for 4 hours. Check the water level once every hour, adding more water as necessary.

At the end of the 4 hours, turn oven temperature down to 250 - 275 degrees F. and roast for 2 hours. Check again once an hour to make sure there is still water in the pan.

When done, pull off large pieces (it will basically fall apart), and place inside hot tortillas.