Huge Pulled Pork Poblanos

[chilerelleno]

I was at the store Friday and found some huge Poblano chiles.
Pulled Pork Poblanos instantly came to mind.
Saturday I cooked up the PP and a few other things, like my BBQ Biscuit Bombs yesterday.
Those were some tasty treats for sure.

Today I started by roasting, skinning and seeding those chiles.
Then I took the basic PP and added some salsa casera and butter to keep it moist, then combined it with shredded Chihuahua cheese.
I stuffed them chiles full and then wrapped'em up tight in thick cut bacon.

Fired up the smoker with Mesquite, 275°-300°, and cooked them till the bacon was well rendered.

Plated it up with homemade Red Chile sauce and Mexican Rice with Bacon.

Link>>Red Chile Sauce

Link>>>Classic Mexican Rice
To make this 'con tocino' simply precook 1lb of bacon and crumble it into large pieces.
Reserve the bacon grease and use it to toast the rice, onion and garlic.
Add the bacon crumbles at the end of the cook and mix into the rice.

 

[Johnny Ray]

You are the real deal my friend. Love seeing all of your amazing creations.
Looks delicious!

Johnny Ray

 

[texomakid]

Un-Freakin'-real Chile. I can only imagine how good those must be. You inspire us all.

 

[civilsmoker]

Amazing chili!

 

[jcam222]

Awesome stuff Chili! Those peppers would be VERY high on my tastebuds list! Love using poblanos.

 

[Sowsage]

Nice plating! Looks great as always! What cheese did you use to garnish with?

 

[smokinbarrles]

As usual your food looks amazing! Like!

 

[chilerelleno]

You are the real deal my friend. Love seeing all of your amazing creations.
Looks delicious!

Johnny Ray

You're too kind Johnny.
Thank you, I do love to cook.

Un-Freakin'-real Chile. I can only imagine how good those must be. You inspire us all.

Thank you Randy, they were pretty good, maybe more cheese next time.
This place is a perpetual engine of reciprocal inspiration.

 

[motocrash]

I stuffed them chiles full and then wrapped'em up tight in thick cut bacon.

Then...

Santo poblanos Gran Rojo!

 

[chilerelleno]

Amazing chili!

Thank you sir.

Awesome stuff Chili! Those peppers would be VERY high on my tastebuds list! Love using poblanos.

Thanks Man.
Me too, Poblanos are so versatile and tasty.

 

[Hawging It]

I was at the store Friday and found some huge Poblano chiles, and like a ship with a rudder stuck dead amidship my course was set.
And what a wonderful destination we arrived at, Port Pulled Pork Poblanos.
En route I cooked up the PP and a few other things, like my BBQ Biscuit Bombs yesterday.
Those were some tasty treats for sure.

Today I started by roasting, skinning and seeding those chiles.
Then I took the basic PP and added some salsa casera and butter to keep it moist, then combined it with shredded Chihuahua cheese.
I stuffed them chiles full and then wrapped'em up tight in thick cut bacon.

Fired up the smoker with Mesquite, 275°-300°, and cooked them till the bacon was well rendered.

Plated it up with homemade Red Chile sauce and Mexican Rice with Bacon.

Red Chile Sauce

Classic Mexican Rice
To make this 'con tocino' simply precook 1lb of bacon and crumble it into large pieces.
Reserve the bacon grease and use it to toast the rice, onion and garlic.
Add the bacon crumbles at the end of the cook and mix into the rice.

[/QUOTE

Perfection, that's what it is!!

 

[chilerelleno]

Nice plating! Looks great as always! What cheese did you use to garnish with?

Thank you, plating and pics are big part of it for me.
I used Cotija cheese for the garnish.

As usual your food looks amazing! Like!

Much appreciated, thank you kindly.

 

[civilsmoker]

Chili, have you ever been to Hatch NM when they are roasting fresh chili’s? If not you have to go!!! It will change your life!

 

[chilerelleno]

Then...
View attachment 408382

Santo poblanos Gran Rojo!

Thanks Bro,
your memes are always refreshing.

Perfection, that's what it is!!

Thanks Hawg.
Aw schucks man, very kind of ya.

 

[Hawging It]

Chili, have you ever been to Hatch NM when they are roasting fresh chili’s? If not you have to go!!! It will change your life!

Hatch chilies are my absolute favorite. Harvested in August in Hatch NM.

 

[chilerelleno]

Chili, have you ever been to Hatch NM when they are roasting fresh chili’s? If not you have to go!!! It will change your life!

Not Hatch in particular, no.
But I've been through NM/AZ several times during harvest/sale prime time.
Multiple vendors in front of almost every major grocer roasting/skinning chiles. The sound of the propane jets and spinning drums, and the smell of roasting chiles, it is nice.

 

[civilsmoker]

I had a friend that was a chili and onion farmer in Deming NM. He made me a steak and egg breakfast that you have to try.

First you need some queso then you sear a 1.5 inch NY steak on the flat top, when Mid rare you plate with a fresh roasted split whole chili over the top then cover with queso then put two sunny sides over that with a chopped grilled onion & chili over the eggs!!!

 

[chilerelleno]

I had a friend that was a chili and onion farmer in Deming NM. He made me a steak and egg breakfast that you have to try.

First you need some queso then you sear a 1.5 inch NY steak on the flat top, when Mid rare you plate with a fresh roasted split whole chili over the top then cover with queso then put two sunny sides over that with a chopped grilled onion & chili over the eggs!!!

Sounds great!

 

[Sowsage]

Thank you, plating and pics are big part of it for me.
I used Cotija cheese for the garnish.

i love the saltiness of the Cotija cheese! Nice choice!

 

[xray]

Those are some pretty small hands!....j/k Those poblanos where just made for stuffing.

Looks amazingly delicious!

Like!