Chicago Scene: Firehouse chef Dave Thomas makes braised port tacos

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Firehouse Chef Dave Thomas

Braised pork tacos with chorizo hash stuffed poblano peppers

6 country ribs seasoned with coarse salt, granulated garlic, chilli powder
1/2 cup beef broth
1/2 cup red wine
taco shells and taco fixings of your choice
3 poblano peppers, roasted
2 links chorizo
1/2 onion
3 cloves garlic
diced potatoes
1 can enchilada sauce
Brown ribs in olive oil. Remove ribs from pan. Add  beef broth and red wine bring to boil. Lower to simmer, add ribs cover and cook for 1 hour and 45 minutes. When the pork is done, shred. You can add back to pan and caramelize.  Use taco shells of your choice and taco fixings as well.  For the peppers, take 3 poblano peppers and slice them lengthwise remove seeds and wash. Drizzle with olive oil along with some salt and pan roast until soft — approximately 15 to 20 min.  In a frying pan cook chorizo. Drain the fat add onion, garlic and then cooked diced potatoes. Mix well then stuff into roasted peppers. Add enchilada sauce to pan cover the peppers with cheese. Cover the pan and cook on low for 1/2 hour.

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