OK.. Don't think I can say no to you guys.
Here it goes. This is my twist on it, the original recipe was a little different.
- 12 Anaheim Peppers
- 12 Italian Sweet Peppers
- 6 Poblano Peppers
- 3 Regular Green Peppers
- 3 Jalapeno Peppers
- 3 Small Pork Tenderloins
- 1 Medium Onion
- 2 Tbs. Minced Garlic
- 1 or 2 Tbs. of Canola Oil
- 1 Tsp. Celery Salt
- 3 Tbs. Season All
- 1 Can Petite Diced Tomato's
Roast the peppers over some charcoal until the skin is good and dark/black. Toss some wood chips or chunks in there for some extra flavor. Let them rest for 30-45 minutes. Peel the skins off, remove the stems and seeds. Do not run them under water, it will cut the flavor and cut the heat considerably (that's what I was told anyway). Put whats left in a food processor and process away until your desired consistency. I usually go about 10-15 seconds, but my processor is tiny and I do it in batches.
I cannot stress enough to wear some gloves during the pepper process. You don't want the pepper juice on your hands and accidentally get it in your eye. It hurts... trust me.
While the pepper are resting, season and then toss the tenderloins on the grill and get them to about 145ish. When they are done, you can either shred them or cube them. I go with cubes because i like the chew it gives over shredded.
Now, dice the onion and put in a stock pot with the canola oil. Cook until they are soft. Add the garlic and cook for a minute or two.
Turn the heat down to a medium low or there abouts and add the pepper mixture. Mix it in good with the onion and garlic. Cook for a few minutes.
Add the cubed or shredded pork, season all, and celery salt. Mix it well. Add the can of tomatoes. Mix some more. I add 1 can of water to mine using the tomato can. You may want less, you may want more. Its up to you. After you get the desired consistency, cover and let it simmer for 30 minutes. Stirring every 5-10 minutes.
For the contest, I served with a small amount of sour cream in the center and some bacon bits on the one side. It is up to you how to serve it. But just be ready for a little heat.
If it isn't quite hot enough for you, omit the Italian Sweet Peppers and add some more Poblano and Anaheim's. But I do recommend that you try it this way first. See which direction you want to go on the heat scale.
I think my week of firsts just got another thing added to it. My first recipe added to the site! If you have any questions, let me know.
-Pete
