Stuffed Peppers

Ingredients

• 6 to 8 Poblanos
• 24 oz can of hominy
• 16 oz of chorizo (not sausage form)
• Fresh cilantro
• Pepper jack cheese or other melty cheese, grated
• 1 onion, chopped
• 2 T cumin
• A dash cayenne
• 2 T oregano
• 1 Red bell pepper, roasted and chopped
• 1 serrano pepper, roasted, chopped, and deseeded
• 3 cloves of garlic, minced or pressed
• 10 to 12 peeled and de-veined shrimp
• 1 avocado
• Finishing salt
• 2 limes

1. Preheat oven to 425°F.
2. Rinse the peppers. Cut an opening in the poblano peppers that will be where the stuffing goes. Remove the seeds and take a small paring knife and carefully cut away the think white part near the stem without causing the stem to become too loose.
3. Place the peppers (poblano, bell, and serrano) on a pan in the oven to roast.
4. After 15 minutes, remove the poblano peppers from the oven. Leave the small pieces cut out of the pepper to continue to roast with the other peppers.
5. Remove the remainder of the peppers when they are fully roasted (approximately 30 minutes)
6. In a large frying pan, sauté the chorizo until just cooked and remove.
7. In the same pan, sauté the onions with cumin, oregano, cayenne, and garlic until slightly translucent.
8. Chop the remaining peppers (bell, serrano, and caps of poblano
9. In a large bowl, mix the chorizo, onions, hominy, chopped peppers, cheese and cilantro together. Add the juice from a lime as well. This will be the stuffing for the peppers.
10. Stuff the poblano peppers and place them in the oven for about 30 minutes.
11. Remove the peppers from the oven and add a layer of the cheese to the top and put back in the oven until the cheese is fully melted.
12. In the large frying pan used for the onions, add some more oil and bring back to temperature. Add the shrimp and garlic and cook until done. Salt as needed.
13. Slice the avocado and place on the plate with the shrimp and the stuffed poblanos.
14. Sprinkle with finishing salt and finish with sprigs of cilantro and wedges of lime.