50 Recipes, #36: Chile verde

[nonelvis]

lisanh and her husband had an unexpected bumper crop of tomatillos, so they gave me what must have been a good 8-10lbs. of them. Even after giving away a fair chunk of them, I still had plenty to use in a massive batch of chile verde tonight. I cut a pork shoulder into 2" chunks and roasted it with the chopped tomatillos, a couple of onions, all the poblanos and corno di toro peppers from the garden, a whole bunch of Korean hot pickled garlic, salt, and spices: cumin, a small cinnamon stick, dry thyme, black peppercorns, smoked paprika, and red chile flakes. (Of course, only now do I remember I left out the cilantro I'd planned to add. Oh well.)

Everything got roasted in the oven and taunted us for three hours with its delicious smell. Served over rice flavored with a little annatto, along with red cabbage vinegar slaw. The leftovers should make amazing enchiladas.

Comments

[mmancuso.livejournal.com]

Oh, man, that sounds good. BTW, isn't someone in your house allergic to cilantro? Or weren't you sharing?

[nonelvis]

He isn't allergic; he just has the defective gene that makes cilantro taste like soap. He still likes it in small doses.

[prof-pangaea.livejournal.com]

omg why don't i live IN YOUR HOUSE.

i made curried spaghetti squash with apples tonight, though. that was quite tasty over some couscous. with corn bread and then brownies. but our garden and every other garden in the area is DEAD now, what with the forty degree daytime temps and 28 degrees at night! damn you wisconsin. >:(

[nonelvis]

If you ever come to Boston, I will happily cook for you!

The spaghetti squash sounds good -- I haven't had any in a while, because with the CSA shares, I got out of the habit of buying squash on my own! (Which reminds me there is a butternut squash to cook ...)

I am taking down our garden today :(