Pork Poblano Collard Green Rolls

I fell in love with these Pork Poblano Collard Green Rolls while searching for a recipe to get me thru an enchilada craving while doing Whole30. I love them so much that I’m going to continue to make them after Whole30 is over. They’re SO delicious while being dairy free, gluten free, & paleo friendly! 
Pork Poblano Collard Green rolls - one on a plate and some in a casserole dish

I am totally in love with this recipe, y’all.

If you follow me, then you know I’m doing the Whole30 Challenge right now for the month of a January (a January reset, if you will and I’m currently on day 20, woohoo!).

Well, I was scouring the depths of Pinterest browsing Whole30 friendly recipes for some dinner inspiration when I came across these Whole30 Enchiladas from 40Aprons. Instead of tortillas, collard greens were used and the inside was a ground pork filling. They reminded me of a Mexican version of my Collard Green Rolls stuffed with a ground pork & black-eyed pea filling (which I adore) & instantly intrigued me. It looked really good, so I decided to give it a whirl.

Pork Poblano Collard Green Rolls

Oh my… oh my. So glad I did. This one is definitely a keeper!

Pork Poblano Collard Green Rolls

I loved this recipe so much. I ended up changing a few things here & there to suit my own tastebuds but nothing super major.  This southern gal likes her collard greens pretty tender, so the second time around I covered them with foil for half of the baking time and that made the texture just perfect. I like caramelized onions way more than I do mushrooms, so I reduced the mushrooms by half (original recipe called for 2 cups) & added 1 cup of diced onions to make up for it. I also added way more garlic (because hello – gahhhhhlic) & little more spice.

Pork Poblano Collard Green Rolls with Creamy Avocado Sauce - Whole30/Paleo Enchiladas collage of it being prepared | MrsHappyHomemaker.com

Oh. My. Word.

I am going to continue making this even after this Whole30 thing is over & done with – I seriously love it that much!

The leftovers are somehow even more amazing. But, a tip! If you reheat it, scrape the avocado filling off of the collard green rolls first & set it aside. Microwave the rolls until warm & then scoop it back on top. If you’re meal prepping & making these for a few meals – keep the sauce on the side & add it as you reheat.

Pork Poblano Collard Green Rolls with Creamy Avocado Sauce - Whole30/Paleo Enchiladas \


Pork Poblano Stuffed Collard Greens w/ Creamy Avocado Sauce

Recipe adapted from 40Apron's Whole30 Enchiladas
Total Time 1 hour
Servings 8 collard green rolls


  • Mexican Pesto:
  • 1/2  cup fresh cilantro leaves
  • 4-6  cloves garlic peeled
  • 1 cup  fresh spinach
  • 1/4 cup unsalted pumpkin seeds aka pepitas
  • 2 tablespoons olive oil
  • 1/4 cup diced red onion
  • 1-1/2 teaspoons salt
  • 1/2  fresh jalapeño stemmed
  • Collard Green Rolls
  • tablespoons olive oil
  • 8 large collard green leaves
  • 1 pound ground pork
  • 1-2  poblano peppers roasted, skinned, stemmed, deseeded, and chopped (I used 2 poblano peppers, use 1 if you like it less spicy)
  • cups  mushrooms diced
  • 1 cup onion diced
  • salt & pepper to taste
  • 7 oz can salsa verde
  • pico de Gallo for garnish
  • toasted pepitas for garnish (optional - I toast mine in a splash of extra virgin olive oil in a small skillet on med heat, stirring often for 3-4 minutes)
  • Creamy Avocado-Cilantro Sauce
  • 4 cloves garlic peeled
  • 2 avocados peeled and pitted
  • heaping 1/2 cup of fresh cilantro leaves
  • 1/4 cup red onion diced
  • 1/2 jalapeño stemmed
  • 3/4 cup water
  • 3 teaspoons white vinegar
  • the juice from 1 small lime
  • 1.5 teaspoons salt


  • Preheat oven to 375 degrees.
  • Prepare your collard green leaves. Carefully cut out the thick part of the collard green stem & discard. In a large deep skillet, bring a few inches of water to a boil. Add the collard green leaves, 1-2 at a time, and cook for about 1 minute each batch. Drain on a paper towels. Set aside.
  • In your food processor, combine all the ingredients for the Mexican pesto. Set aside.
  • Add 2 tablespoons of olive oil to a large skillet & heat on medium heat. Add the pork & diced onion. Season with salt & pepper. Cook, stirring often, for 4 minutes. Add the mushrooms & cook, stirring often, for another 6-10 minutes - or until the pork is cooked thru & the veggies are tender. Mix in the Mexican pesto & the chopped roasted poblano pepper. Stir & remove from the heat.
  • Stuff each collard green leaf with 1/2 cup of the pork filling & roll up like a burrito. Place in a 9x13 baking dish & pour the 7oz can of salsa verde over top. Cover with aluminum foil & cook for 20 minutes. Remove the foil & cook for an additional 15 minutes. Remove from the oven & let cool for 5 minutes.
  • Meanwhile, combine all the ingredients for the creamy avocado sauce in a food processor. After the collard green rolls have cooled for 5 minutes, top with the creamy avocado sauce. Garnish the collard green rolls with fresh pico de Gallo & toasted pepitas.

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for your support to help keep this site running!

Pork Poblano Collard Green Rolls with Creamy Avocado Sauce - Whole30/Paleo Enchiladas \