Tex-Asian fusion cooking is one of my favorites. Here I am going to take some of my hardwood smoked pork and roll it into sushi with some green chiles. What got me thinking about pork and green chile is something that I used to get at Poncho's, which is Green Chile Stew. Obviously the stew is not going to work inside of sushi, so we'll use the star ingredients of the stew in the sushi. We'll start with some Jasmine Rice.
After they are blackened we'll put them in a plastic sack, and seal it to let the steam from the Chiles loosen and rehydrate the skin. Then we will peel the skin off the Chiles, clean out the seeds, remove the Calyx, and finally slice them into strips for the Sushi.