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I saw this made by a guy named Al Czervik (aka Mongo) from another site and have wanted to make them ever since. My filling is a little different than his but has everything his had plus some more. Here are most of the ingredients for the peppers, filling and the rice: Started out making up some Mexican Rice by first soaking the rice for 15 minutes. I then cut up some onion, bell pepper and got out some 4 veggie blend to add to the rice. Sautéed the onions and pepper until they started to sweat. Then added the 4 veggie blend and cooked it for 5 minutes. Now I added the drain rice and cooked this until some of the rice just started to brown. I then added this to my rice cooker that had 1 tbsp. of OO, 1 tbsp. of Tapatio hot sauce, 1/2 cup of Clamato Picante juice, 1 1/2 cups of chicken broth and 1 tsp. of salt waiting for it. Here are the results While the rice was cooking I started making up my filling. I cut up some onion slivers and started to sauté them. Throw in some diced potatoes. While they are cooking I start to roast my poblanos. (To give them a head start) More ingredients for the filling. Added another 1/2 of onion slivers. Beans, corn the Cochinita and finally a can of Diced Hatch Chilis. The Poblanos are just starting to blister so it’s time to take them off and bring them and the filling inside. Now I cut off the top of the Poblanos and seed them. I put some of the rice in a bowl and mixed it up with some of the cooked filling And then stirred in 6 oz. of cream cheese. (In 2 oz. batches) Add some rice to the bottom of the Poblanos. And now the filling on top of the rice. Now I place them into an oiled pan And put them on my kamado. (At 350 degrees) Direct side for a few minutes and then over to the in-direct side. Here is what they look like after 30 minute. I sprinkled some Kirkland Mexican 4 blend cheese on top and cooked for another 5 minutes. Here it is plated with some tortillas, rice, beans, pickled onion and a Sierra Nevada Golden IPA. Here’s a shot after the first bite. And here is the Money Shot below. Muy Delicioso! It tasted like a cross between an ABT, an Enchilada and a Chile Relleno. I will definitely be making these again. Thanks for looking.

It’s been a while since I made some of this awesome pork dish and decided to remedy that. Here are most of the ingredients for the marinade and the pickled red onion. I had also dung out a 8.85 lb. pork shoulder from the freezer that I had purchased on sale for $0.99 a lb. I cut most of the fat cap off I placed it in an aluminum chaffing pan and then scored the meat in alternating directions for better marinate penetration. I poured half of the marinade over this side and then turned it over and poured on the over half. I covered this and let it rest in the fridge overnight. Now I sliced up 2 large red onions with a mandolin. Notice how it’s close the edge of the counter? Well it got to the edge and started to fall off. Hint: JUST LIKE A KNIFE, DO NOT TRY TO CATCH A FALLING MANDOLIN! These things are razor sharp and there was lots of blood. O.K. back from the first aid station and here are all the slices. I had started a pan of water to boil and put the onions in for approximately 5 minutes and then drained them in a colander and poured cold water over them. Now I put them in a quart canning jar and squeezed in 3 Valencia oranges, 2 limes and 2 tablespoons of white wine vinegar. Along with on Habanero pepper to add just a little heat. Today I spread out some aluminum foil in alternating directions. I then spread out some parchment paper in alternating directions along with some butchers twine. And finally the banana leaves in alternating directions along with some butchers twine. I place the pork shoulder on the banana leaves and wrapped this up with my wife trying the twine for me. (This part goes so must faster with some help) Then wrapped that in the parchment paper. And finally the aluminum foil. I lite up the kamado and set it up for indirect cooking. Once it got up to 325 I put on the package. (It got up to 350) We went for a little drive now and I purchased some fresh made (still warm) corn tortillas. 4 hours later the IT was 211 degrees and ready to take off. I set it on the side of the kamado to cool a little. As it was cooling I reheated the tortillas and put them in my tortilla warmer. Now I started to unwrap the package. Oh it looks good and the smell was incredible! I fished out the banana leaves and the bone. Husker agrees that the smell was incredible! Now I pulled the meat. (It pulls so easy) Here it is plated with rice, beans and a Dos Equis Chelada. And the money shot. Muy Delicioso!

Remember this cook? Well I had quite a few leftovers from it so I thawed a package out to make some enchiladas. I started out by making up a rojo sauce. Here are most of the ingredients: Stemmed and seeded the Guajillo chili’s and then place in 3 cups of water to re-hydrate. While that was happening I sliced up half an onion and two tomatoes. I placed the guajillo chili’s, onion and tomatoes in the blender and took them for a spin. I then added the rest of the ingredients and transferred to a sauce pan. Brought it to a boil and then let it simmer for 30 minutes. After the sauce was done I took half a package of Cochinite Pibil and placed it in a bowl with some onion. I covered this and reheated. I then setup my work space to roll the enchiladas and dip a warmed tortilla in the sauce on both sides I placed it in the baking vessel and added cheese and Cochinita Pibil mixture. And roll Once the baking vessel is full I placed them in the pre-heated (to 300) kamado. After 10 minutes, add cheese on top and continue to bake for another 5 minutes. Here they are plated with rice, beans and a nice cerveza. Here’s the Money Shot. It was good! Thanks for looking.

I got the inspiration for this from jrow. I had just seen a YouTube video on Yucatan cooking where they buried a pig in the ground and then jrow made his a few days later. That did it for me and I just had to try it. Here are the ingredients for the marinate and the pickled onion: Here is an 8.5 lb. pork shoulder I trimmed most of the fat cap off and then scored it just like jrow did. I mixed up the ingredients for the marinate and poured it over the pork on one side and then the other. I covered it with foil and let it rest in the fridge overnight. In the morning I started prepping the banana leaves to get them more pliable by heating them up in the oven. I place 2 sheets of wide aluminum foil in opposite directions. On top of this I place 2 sheets of parchment paper in the opposite directions of the foil. And now I place on some banana leaves. I overlap all the joints by a good 3 to 4 inches and alternate the direction of the leaves to try and minimize leakage. Now I can wrap up the pork shoulder in the banana leaves and try with butcher’s twine. (Note: This is much harder than you’d think. Try to have someone there to help try the knots in the twine.) Then parchment paper and finally the aluminum foil. (Wow! I could work in the shipping department. ) OK I now light start up the kamado with a full load of lump and set it up for indirect cooking. Once it gets up to 325 I put on the Cochinita Pibil package. Let it get up to 350. I going to check it in 4 1/2 hours to see how things are going. In the meantime I make up some of Lardog’s Roasted Tomatillo Pasilla Salsa. (Link: http://www.kamadoguru.com/topic/3951-chorizo-tacos-with-tomatillo-pasilla-salsa/?hl=chorizo) Ingredients: Re-hydrating the Pasilla peppers. Since my Primo in occupied I used my Weber to grill the veggies. Everyone into the pool and blended. Oh yeah! While I’m waiting I made up some Pickled Red Onion and some fresh tortillas. Was able to relax a little and then checked the I.T. of the meat. Yes! Now I carefully unwrap my package. And transfer it to an aluminum pan. And continue unwrapping. OH IT’S JUST LIKE CHRISTMAS! Fish out all the banana leaves And the bone And pull the meat. It was literally so tender that I could’ve just stirred it with a spoon and it would’ve fallen apart. And now for the moment of truth! Here it is plated in some tacos with some Tostones appetizers, radishes and guacamole and chips. And here is the money shot below. Off the charts goodness! :woot: