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1
Char the Poblano chilies over a gas flame until blackened on all sides.
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2
Place them in a plastic bag and let stand for 10 minutes to steam.
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3
Peel and core the Chilies.
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4
Remove seeds, rinse and pat dry.
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5
Cut Poblanos into thin strips, set aside.
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6
Cut the porkloin in half lengthwise, cutting to-but not through-other side; open halves, laying the pork flat.
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7
Cut each half lengthwise, cutting to-but not through-other side; open halves, laying pork flat.
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8
Distribute the Poblano strips and cheese evenly over the pork; roll lengthwise and tie with kitchen twine.
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9
Heat oil in a large dutch oven and brown pork roll on all sides; set aside.
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10
Saute carrots, onion and celery in the dutch oven until softened, about 10 minutes.
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11
Add bay leaves, salt and pepper to taste.
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12
Place pork on top of the vegetables and cover with water.
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13
Simmer until tender (there was not length of time given - I'm guessing at least 1 hour and maybe up to 2 hours - let me know what works when you try it please). (One review suggested 1 hour 15 minutes).
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14
Add the tomato puree to the cooking liquid and continue cooking for 15 minutes.
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15
Slice pork and arrange on a platter.
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16
Pour the sauce with the vegetables over the meat.
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17
Serve with white rice.
