Pork Stuffed Peppers with Tequila Cream Sauce
This recipe won first place in the entrée category at the Tex-Mex cook-off held by the State Fair of Texas 2007.
Begin by placing 12 New Mexico Chili’s (green) in your smoker with pecan wood. Smoke on low heat for 4 hours or until peppers are soft.
1 4-5 lb pork roast
1 can Rotel
1 bottle of your favorite beer
2 tbs cumin
1/2 bunch of cilantro – chopped
1 package of pepper jack cheese
Place pork roast in baking dish with Rotel, beer, cumin and cilantro. Bake at 350 degrees until done. Remove from oven and let cool. When cool enough to handle, cut roast into chunks and shredd in foord processor. Take peppers and slice up the middle leaving both ends intact. Remove seeds and ribs. Take the shredded pork and fill the cavity of the pepper, top off with shredded pepper jack cheese and place in oven for 30 minutes or until chees melts.
Tequila Cream Sauce:
Add the following in a medium sauce pan:
1 cup of tequila – burn off alcohol before adding other ingridients
1 pint Mexican sour cream
2 tbs cumin
1 tbs chili powder
Once the alcohol has ben burnt off add all other ingridients and blend thoroughly. Bring to a medium boil then reduce to a simmer for 10 minutes. Serve over peppers.points
This recipe won first place in the entrée category at the Tex-Mex cook-off held by the State Fair of Texas 2007.
Begin by placing 12 New Mexico Chili’s (green) in your smoker with pecan wood. Smoke on low heat for 4 hours or until peppers are soft.
1 4-5 lb pork roast
1 can Rotel
1 bottle of your favorite beer
2 tbs cumin
1/2 bunch of cilantro – chopped
1 package of pepper jack cheese
Place pork roast in baking dish with Rotel, beer, cumin and cilantro. Bake at 350 degrees until done. Remove from oven and let cool. When cool enough to handle, cut roast into chunks and shredd in foord processor. Take peppers and slice up the middle leaving both ends intact. Remove seeds and ribs. Take the shredded pork and fill the cavity of the pepper, top off with shredded pepper jack cheese and place in oven for 30 minutes or until chees melts.
Tequila Cream Sauce:
Add the following in a medium sauce pan:
1 cup of tequila – burn off alcohol before adding other ingridients
1 pint Mexican sour cream
2 tbs cumin
1 tbs chili powder
Once the alcohol has ben burnt off add all other ingridients and blend thoroughly. Bring to a medium boil then reduce to a simmer for 10 minutes. Serve over peppers.points
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