Chili Rellenos

Serves 2

2 small poblano peppers
2 - 4 T queso blanco
1 egg
1/4 c yellow cornmeal
1/2 t salt
1/2 t paprika
2 T corn oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 cup enchilada sauce
1 chili pepper en adobo + sauce

Roast the peppers in an oven broiler (or over a gas burner) until the skin blisters and chars. Place the roasted peppers in a paper bag, and close the bag tightly.

Beat the egg in a small dish and set aside. Mix together the cornmeal, salt, and paprika on a flat plate.

Remove the peppers from the bag, and remove the skin. Carefully, cut around the stem, and remove the seeds from each pepper. Stuff each pepper with the queso blanco.

Heat 1 T oil in a small iron skillet over medium heat.

Roll each stuffed pepper in the cornmeal mixture, then roll it in the egg, then roll it again in the cornmeal mixture. Fry the stuffed pepper until well browned on each side (2 - 3 minutes per side). Remove the peppers to a warm serving plate.

Quickly add the remaining breading mixture to the skillet, and pour the remaining beaten egg over it. Quickly fry it, and place on the serving plate.

Add another tablespoon oil to the skillet, and fry the onions and garlic until translucent. Add the chili en adobo and the enchilada sauce, and heat until simmering and thickened. Pour over the stuffed peppers, and serve.

Pulled Pork

2 lb boneless country pork ribs
2 T olive oil

Rub

1/2 t pepper corns
3/4 t kosher salt
5 allspice pods
1/2 t cumin
1 t chipotle chili powder
1 t Spanish paprika

Sauce

1 large onion, chopped
1 - 15 oz can diced tomatoes
3 - 4 cloves garlic, minced
3 - 4 shakes of Angostura Bitters
1 t Worcestershire sauce
2 t liquid smoke
1 T vinegar
2 T brown sugar

Note: Believe it or not, you can get boneless ribs! Who'd a thought? You can use a pork loin roast if you can't find the ribs.

Mix together the rub ingredients in a spice mill, and whir until blended. Rub the spices into the surface of the ribs, and set aside for about 15 minutes or so.

In a dutch oven, heat the olive oil on medium heat until it smokes. Place the ribs fat side down in the dutch oven, and sear 3 - 5 minutes on each side. Remove the ribs from the dutch oven to a plate.

Turn the stove to low-medium and add the chopped onions and garlic to the oil in the dutch oven. Stir to coat the onions, and fry until the onions are translucent. Turn the burner to low, and add the remaining sauce ingredients, including any remaining rub. Simmer for about 5 minutes, and remove from the heat.

Turn the oven on to 250ºF. Place the ribs in the sauce, cover the dutch oven, and roast in the oven for at least a couple of hours.

Before serving, remove the meat from the sauce and shred it using a couple of forks. On the stove, reduce the sauce by half over medium high heat. Adjust its to taste for salt, pepper, vinegar, and heat (hot sauce, anyone?). Combine the reduced sauce with the shredded pork. Serve in a sandwich.