Pasilla Peppers with Habanero Chorizo Stuffing - Fiery Foods & Barbecue Central

Ingredients

• 3.5-4 lbs diced boneless pork shoulder
• 1-3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds for extra heat)
• 2 1/2 tablespoons sea salt
• 2 tablespoons ancho chile powder
• 1 tablespoon paprika or hot paprika
• 1 tablespoon cayenne pepper or chipotle powder (preferred)
• 1 tablespoon minced garlic
• 1 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh oregano
• 1 teaspoon of cumin
• 3 tablespoons chilled tequila
• 3 tablespoons chilled red wine vinegar
• 4 pasilla peppers, halved lengthwise and gutted
• 8 slices of Pepper Jack cheese
• 1 1/2 to 2 cups of guacamole