Four jalapeƱos, four Serranos and one Anaheim for sweetness are stewing in the slow-cooker with a pound and a half of cubed pork loin and assorted other vegs and spices. Chili verde is one of my favorite Mexican entrees, and the aroma filling the house is making my stomach growl already. Just prior to serving, I'll thicken the juices with flour to make a light gravy which will be used as the topper for meat and peppers rolled up inside steamed flour tortillas, and then it will be fiesta time!
365Caws is now in its 14th year of publication, and was originally intended to end after 365 days. It has sometimes been difficult for me to find new material, particularly during the winter months, but now as I enter my own twilight years, I cannot guarantee that I will be able to provide daily posts. It is my hope that along the way I may have inspired someone to a greater curiosity about the natural world. If so, I can rest, content in the knowledge that my work here has been done.
Monday, March 4, 2013
Fiesta!
Four jalapeƱos, four Serranos and one Anaheim for sweetness are stewing in the slow-cooker with a pound and a half of cubed pork loin and assorted other vegs and spices. Chili verde is one of my favorite Mexican entrees, and the aroma filling the house is making my stomach growl already. Just prior to serving, I'll thicken the juices with flour to make a light gravy which will be used as the topper for meat and peppers rolled up inside steamed flour tortillas, and then it will be fiesta time!
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