3 poblano peppers
3 jaloro peppers or yellow peppers
1 pound pork shoulder, cubed
2 dried ancho chiles
2 dried guajillo chiles
1/2 yellow onion, diced
4 cups chicken stock
1/2 cup apple cider vinegar
16 ounces barbecue flavor baked beans
1/2 jalapeno, diced
1 teaspoon chili powder
1 packet mac and cheese powder from boxed mac and cheese
16 ounces sour cream
1 can chipotle in adobo
2 tablespoons molasses
2 tablespoons apple cider vinegar
1 teaspoon tomato powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash hot sauce
1 loaf cornbread, crumbled
One 6-ounce bag crispy onion-flavored rings, such as Funyuns, crumbled
1/2 cup buttermilk
1 large egg
1 smoked pork sausage, finely diced
1 cup shredded pepper jack cheese
One 1-pound block pepper jack cheese, cut into thin triangle pieces
2 cups all-purpose flour
3 large eggs
1/2 cup whole milk
8 ounces panko
Vegetable oil, for deep-frying
The Chili Braised Pork is made in an Instant Pot® or pressure cooker. If you don't have these at home this can be made in a cast-iron pot on the stove and cooked at the lowest heat setting for 1 hour, or until pork pulls apart with fork.
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