On the fly...Pulled Pork stuffed Chilacas

Discussion in 'Pork' started by richoso1, Feb 16, 2009.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    When one lady came to pickup her smoked picnic shoulder, she offered me a small portion. Well, I scrambled and found some fresh chilaca and sliced them in half. A Chilaca is a fresh chile, once it is dried and or smoked it is known as Pasilla. I filled the chilaca halves with the pulled pork and topped with cheddar cheese. I like to use chilaca because it has just a bit more heat than an anaheim, and the flavor is more intense. Because of their size, they are primarily used for chile rellenos, the rest are usually dried into pasilla. The chile in the middle is a whole chilaca for reference. Not much of a deal, it was an on the spot dish that I will pursue and enhance in the future. Original details are on a thread called "2 picnic shoulders for two ladies".
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  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice, I wish I liked hot peppers.

    Nice presentation and idea.[​IMG]
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Sounds good, Rich. You and I can split Ron's share of the peppers.[​IMG]
     
  4. teleburst

    teleburst Meat Mopper

    Unless you just can't stand *any* heat, you could probably get along with those peppers. They aren't very hot really (as Rich said, they are only a little bit hotter than the pretty mild Anaheim pepper). His reference to "more intense" wasn't in regard to heat but flavor (big difference).
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great looking peppers Rich! I bet they tasted fantastic. [​IMG][​IMG]
     
  6. mgwerks

    mgwerks Smoking Fanatic

    Ron,

    You could always substitute a poblano for the chilaca. Not nearly as much heat as the chilaca, it is often used for chiles rellenos in places where people don't want the heat. Not much hotter than a bell pepper, to be honest.
     
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Very good post and observation. I like the chilaca for it's size and deeper color. I often use it as a kicked up bell pepper. Thanks my friend.
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    just pulled some PP outta the freeze Rich-came here to see what I gonna do with it-WALA your thread!thanks from another pepperhead
     
  9. alx

    alx Master of the Pit OTBS Member

    Thanks for thread. Mexican friend of mine brings back bags of chilacas for his family when visiting mexico-became a favorite of mine.
     
  10. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Never heard of Chilacas. Good looking stuff Richoso
     
  11. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
     

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