Crown Roast of Pork with Corn Bread-Poblano Stuffing

Ingredients

• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 10-pound crown roast of pork, rib ends frenched
• 4 large poblano chiles
• 1 medium yellow onion
• 1 celery
• 1 clove garlic
• + 12 more ingredients
• • ½ cup chicken stock or low-sodium chicken broth
  • 6 cups corn bread for stuffing
  • 2 large eggs
  • 1 teaspoon hot sauce such as Tabasco
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic
  • 1 cup fresh cilantro leaves
  • 1 shallot
  • 2 tablespoons fresh sage

In blender, purée olive oil, garlic, shallot, sage, salt, and pepper until blended. Rub mixture over roast, concentrating on areas between chops. Transfer roast to roasting pan. Cover with foil and refrigerate overnight or up to 48 hours. Let sit at room temperature 1 hour before roasting. Prehea...

View full recipe at Epicurious