Smoked Southwest Pork stuffed poblanos
Pork Shoulder slathered with mustard and rubbed with Neil Sarap Southwestern rub overnight in the refrigerator. Then smoked over charcoal and apple wood on indirect at 235 until an internal temp of 205 degrees. Rested shredded it and chopped.
While the Pork was smoking I brushed 2 ears of corn on the cob with mayo and rubbed them with Neil Sarap Southwest rub and smoked them along with the pork for 30 minutes. Cut the corn off of the cob and set aside.
Rub 6 Poblanos with avocado oil and place on the smoker with the pork for 1 hour remove slice down one side remove the seed and membranes from all set aside for and dice up the other two.
Combine 2 cups of the pork with the corn, 1 can of black beans rinsed, 2 tomatoes fine diced, the juice of 1 lime, 1 cup of cooked rice and 4 ounces of fresh shredded habanero cheddar cheese together in a bowl sprinkle with 1 Teaspoon of Neil Sarap Southwest Rub and combine all off the ingredients well. Stuff the peppers and sprinkle another 4 ounces of the habanero cheddar on top. Place into an over at 350 to heat everything through.
While the peppers are heating. Into a small pot add 1/4 chopped onion two minced cloves of garlic and the remaining poblanos that you diced and cook in 1 TBSP of butter until the onion softens. Add 2 TBSP of butter and 2 TBSP of flour and cook for a few minutes. Whisk in 2 cups of chicken stock until smooth. Blend up everything in the pot until smooth add 1 cup of heavy cream and simmer until thickened. Salt and pepper to taste
Add the juice of one lime to 2/3 a cup of Mexican Crema and whisk.
Spoon a few ladles of the sauce onto the plate add a stuffed pepper and top with the Crema.