chile verde

Moving to the southwestern US has meant a whole new kind of cooking to explore. Yesterday I made this New Mexico specialty, and it was delicious--the freshness and acidity of the tomatillos works beautifully with the richness of the meat and the bite of the chiles.

The recipe below is slightly adapted from a recipe by Ari Levaux in the Alibi newspaper. It makes a big batch, but since the stew takes a long time to cook and freezes well, you might as well make lots.

( pork and green chile stew )

random DAAS thoughts

Cut to spare those who are sick of me talking about DAAS (most of you, I fear).

( but if you're not, click here )