Stuffed Ancho Peppers Recipe

Ingredients

• ½ cup white vinegar
• 2 cups water
• ¾ cup dark brown sugar, packed
• 4 medium dry ancho chili peppers
• 2 cups black beans
• or 1 (15.5 oz.) can black beans, drained, rinsed
• ¼ cup vegetable stock
• 1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, divided
• ¼ tsp. Kosher salt
• ½ tsp. garlic powder
• ¼ tsp. onion powder
• 2 sprigs fresh epazote herb
• 1 link from (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
• ⅓ cup white onion, fine dice
• 2 cloves garlic, crushed
• ½ lb. ground pork
• 1 medium red potato, small dice
• ¼ cup raisins
• ½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®