Southern Recipe Small Batch Pork Rinds, Pasilla Chili Cheese
1 Yellow onion
2 Jalapeño peppers
1 Poblano pepper
3 Roma tomatoes
8 Garlic cloves, peeled
1/2 tsp. Olive oil
1 3/4 tsp. Kosher salt
1/2 cup Fresh cilantro
1 Tbsp. Ground cumin
2 Limes, for juicing
1 tsp. Ground coriander
Prepare coals and a grill for direct-heat cooking.
Nestle the onion, jalapenos, and poblano directly into the hot coals of the fire. Cook the onion and chilies for 5 to 10 minutes, until blistered and blackened, then turn and continue to cook until the other sides are black. The peppers will blister and turn black before the onion does, so remove those first.
Place the tomatillos and tomatoes on the grill over a blazing fire and cook for 3 to 5 minutes, until the skins are partly charred. The tomatoes are delicate, so use tongs to turn them so that all sides get some char. Cook the tomatoes on the grill at the same time as you cook the onion and peppers in the coals, turning them both as needed.
While the tomatoes are on the grill, make a packet out of foil and place the garlic, oil, and ¼ teaspoon salt into the packet. Place the garlic packet either directly in the coals or on the grill and roast for 5 minutes.
Transfer blackened vegetables to a bowl and cover with plastic wrap. When the vegetables are cool enough to handle, remove the stems from the chilies and cut the root end off of the onion, discarding the stems and root end. Place the vegetables, the roasted garlic, and the cilantro, cumin, coriander, and remaining 1 ½ teaspoons salt in a blender. Puree on medium speed until smooth, taste and season with lime juice.