Post by sandy on Mar 30, 2009 10:23:55 GMT -6
I don't know where this would fit in so I'll stick under Mexican recipes
This one I sorta made up one fall when I was in my green chili cooking time . It calls for Poblano peppers which come out in the fall.
If I'm really energetic, I'll smoke the pork roast over mesquite wood before grilling. I usually will do this if we have company over and I really want to razzle-dazzle them.
4-6 Poblano peppers
small pork roast
Corn on the cob, about 3
Pepperjack cheese about a pound.
Cook pork roast on the grill ( or oven) till 170 deg internal , cool and shred into small long shreds
Roast the peppers on the grill or over a flame till skin blisters, plunge in ice water. Peel outside skin off & remove seeds but keep the pepper intact, stems still on .
Oil corn lightly with olive oil and grill till carmelized, cool and cut off kernals.
Grate cheese.
Stuff peppers with shredded pork, cooked corn and cheese- You have to experiment a bit on how much you can get in the pepper cavity. Carefully grill the stuffed peppers till hot inside and cheese is melting.
Serve with corn tortilla chips & salsa and a dollop of sour cream on top. A couple Coronas and lime would work too or 1/2 doz margaritas .
Hint: If you can't get poblanos, might try using Anaheims but they might be a bit hard to stuff. This could be done in the oven if you are not into grilling ( shame on you)
This one I sorta made up one fall when I was in my green chili cooking time . It calls for Poblano peppers which come out in the fall.
If I'm really energetic, I'll smoke the pork roast over mesquite wood before grilling. I usually will do this if we have company over and I really want to razzle-dazzle them.
4-6 Poblano peppers
small pork roast
Corn on the cob, about 3
Pepperjack cheese about a pound.
Cook pork roast on the grill ( or oven) till 170 deg internal , cool and shred into small long shreds
Roast the peppers on the grill or over a flame till skin blisters, plunge in ice water. Peel outside skin off & remove seeds but keep the pepper intact, stems still on .
Oil corn lightly with olive oil and grill till carmelized, cool and cut off kernals.
Grate cheese.
Stuff peppers with shredded pork, cooked corn and cheese- You have to experiment a bit on how much you can get in the pepper cavity. Carefully grill the stuffed peppers till hot inside and cheese is melting.
Serve with corn tortilla chips & salsa and a dollop of sour cream on top. A couple Coronas and lime would work too or 1/2 doz margaritas .
Hint: If you can't get poblanos, might try using Anaheims but they might be a bit hard to stuff. This could be done in the oven if you are not into grilling ( shame on you)
