This was so good. I was really taken with this recipe in every way, and that's pretty rare so I gave it an unheard of 5. I was in a rush and didn't want to let it simmer for as long as the recipe said, so I turned it into a partial crockpot recipe. I put the raw pork in a 3 quart crockpot with the garlic, green salsa, and chicken broth. I put in on low while I was gone (6 hrs). It was super tender when I got back, and then I finished the recipe. After sauteing the onions and adding spices, I threw everything together and only simmered for 10-15 minutes while I mixed the cornbread batter and then put it in the oven. This would have been fine in a casserole dish, but I just left it in the skillet I used since it happens to have a metal handle and is ok for oven use.
For the pork, I used a strip of "country style pork rib" that I chopped up. It wasn't boneless, but I removed the bones after I turned off the crockpot.
I consider poblanos to be a very mild pepper. So don't worry about the heat. If you are a wimp (like my mom), use fewer poblanos and more bell pepper.
Notes from 3/27/10:
-Don't skip the corn puree step, even it your equipment doesn't seem to work well. It makes a big difference in the texture of the final product.
-And don't skimp on meat.
-And don't use all wheat flour in the cornbread topping. If adding wheat, do 50/50 mixture with white.
-And don't leave the poblanos in the oven too long. They get tough and are impossible to peel. Bake them at 500 for 15 minutes or so, and call it good, even if not charred. Alternatively, char them on the stove to over open flame.
-It is possible to leave the skins on the peppers, but then you have skins floating around in the dish. It is less appetizing. I prefer the skins removed even though roasting takes extra time.
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