Under a broiler set on high, roast poblanos on a foil-lined baking sheet with sides. To evenly char the peppers on all sides, rotate them when the top sides are completely charred black, roasting for about 8 minutes total. For best results, the peppers should be completely charred all over. Transfer charred peppers to a small bowl and cover with plastic wrap. Allow to rest for 10 to 15 minutes. The residual heat will steam off the charred skin. When peppers are cool enough to touch,* peel off the skins (they should remove easily). Remove stems and seeds and chop the peppers. Set aside.

Warm olive oil in large sauté pan over medium heat, add onions, and cook for about 5 minutes. Add pork cubes and cook until pork is no longer pink in the center, about 5 to 8 more minutes.

Add garlic, jalapeno, tomatoes, chili powder, salt, and roasted peppers. Cook for about 3 minutes to heat through. Stir in yoghurt and pepper jack cheese. Mix well and continue heating for one more minute or until cheese is melted. Remove from heat and serve with warm flour tortillas folded to make tacos.

Makes 8 servings.

* Wear gloves when seeding and dicing chiles and take care not to touch eyes or sensitive skin.

Click here to view the Next Recipe!