Patty's Pasilla Pepper casserole. YUM! |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 pasilla peppers roasted and skin peeled |
1 slow roasted pulled pork seared on bbq then slowed cooked . |
1 package of spanish vermicelli rice |
1 can(s) of petite diced fire roasted tomatoes added to the rice |
1 can(s) black beans |
1 cup(s) corn |
1/2 cup(s) sour cream |
3 cup(s) mexican cheese's. use several. |
1 can(s) 1 can each of red and green enchilada sauce. |
2 bunch(es) tostito's black bean corn chips cracked up a little. |
Directions:
1. For pulled pork. Rinse, pat dry with paper towels. Sprinkle with salt, sugar, pepper and liquid smoke. Heat BBQ on high. Brown on all sides. Remove and place in slow cooker on low for 2 hours, add more liquid smoke and 1/4 cup of beer. Then cook on low for 2 hours or until meat falls off bone. Let cool and discard any fat and pull apart. You can also use chicken or beef.
2. Grill and blacken the Pasilla Peppers. Cover to steam skins off, for 15 minutes. Cool in water, pull skins and seeds off. Set aside in strips on paper towel. You can also add red peppers.
3. The Pasilla Peppers and Pork, can be done the day before, if desired.
4. Cook rice according to package and add tomatoes.
5. In a large casserole glass dish, layer as followed.
6. Pour some of the red enchilada sauce to just cover bottom. Do not use too much!
7. Add a layer of rice.
8. lay strips of the Pasilla Peppers.
9. Then add a layer of pulled pork.
10. Add spoonfuls of sour cream
11. Add a layer of black beans and corn.
12. Cracked black bean corn chips.
13. Add a light layer of green chili sauce. Not the entire can!
14. Cover with cheese.
15. Bake uncovered for 30 minutes at 325. Then serve!
16. This is to die for! You can make it the day before a party. Then heat to serve.
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