2025 Annual Food & Drink Issue

Poblano & Belly Butter Hash Recipe

Elevated Weeknight Dinners

Tackling dinner each night is no easy feat. Striking the balance between quick, simple prep and restaurant-worthy flavor can feel like a tall order – but it doesn’t have to be. Luckily, our community has you covered with some delicious solutions to delight the family while keeping things manageable in the kitchen. Here, five locals share their favorite easy and elevated weeknight dinner dishes to excite the taste buds and make dinnertime special.

Photography by Rich Smith

A smiling man in a checkered shirt holds a bowl of food in a modern kitchen, with appliances in the background.“This is an all-time favorite concoction of mine that’s never let me down. It perfectly balances complex textures and layered flavors, coming together effortlessly to create a magnificent and satisfying meal that leaves you content and energized. The recipe can easily be scaled up or down to match your family or party’s size – that’s the beauty of it! It’s also perfect for meal prep, as it often tastes even better reheated the next day.”  –Kyle Smith

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A person slices grilled chicken on a wooden cutting board, with a bowl of vegetables in the foreground.

Poblano & Belly Butter Hash

Kyle Smith
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb. chicken tenders
  • Garlic powder to taste
  • Black pepper to taste
  • Paprika to taste
  • Pinch of salt
  • 4 poblano peppers
  • 2 portobello mushroom caps or mushrooms of your choice
  • 12-16 oz. pork belly or thick-cut bacon
  • 3 Tbsp. butter
  • Olive oil, beef tallow, or pork grease (reserved from cooking pork belly), for crisping

Instructions
 

  • Season chicken tenders generously with garlic powder, black pepper, paprika, and a pinch of salt.
  • Grill, bake, or sauté tenders until fully cooked (internal temperature of 165°) and lightly crispy. Allow to cool slightly, then cut into 1-inch pieces.
  • Grill, bake, or sauté poblano peppers until skin is lightly charred and softened. Once cooled, remove seeds and stems, then slice into 1-inch pieces.
  • For optional heat, cut the peppers and set aside seeds before cooking.
  • Grill, bake, or sauté mushroom caps until tender and juicy, then slice into 1-inch pieces.
  • Fry or bake pork belly (or bacon) until crisp and browned, ensuring the fat is rendered well. Reserve rendered pork fat if desired for additional flavor. Allow pork to cool slightly, then cut into 1-inch pieces.
  • Heat a large skillet or pan over medium-low heat. Add butter and a small amount of olive oil, beef tallow, or reserved pork grease. Add chicken, poblano peppers, mushrooms, and pork pieces and toss gently and frequently to combine and heat thoroughly, ensuring
Keyword Belly Butter Hash, Chicken Tenders, Poblano
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