Thread: Chiles Stuffed with Pork/Chorizo

Roasted Chiles Stuffed with Pork/Chorizo

4 Chiles, roasted and skinned
2ln Ground Pork
1/2lb Chorizo
1/4C each Red, Yellow and Orange Bell Peppers, finely chopped
3/4C Onion, finely chopped
1C Roasted and skinned tomatoes, chopped
1C Roasted tomato salsa
1T Garlic, minced
1/8C Cilantro, minced
1/4lb Queso Anejo
Salt, Cayenne, Cumin and Oregano to taste

Roast chiles, skin, seed and set aside
Brown chorizo, add ground pork and brown
Season to taste with salt, cayenne, cumin and oregano
Add bell peppers, onion, tomatoes and cilantro
Bring to a simmer and cook till onions soften
Set aside to cool before handling to stuff chiles

Stuff chiles with pork mixture and arrange in casserole dish
Top with salsa and crumbled queso Anejo
Smoke with Mesquite at 350°+ till cheese is melted and has a good color

I served mine with Charro Pintos, fresh Guacamole and Chips/Tortillas