Fiesta!

Day 153: Though many people complain that the "heat" of peppers overpowers the other flavours in spicy-hot dishes, I would disagree. Certainly, it takes some getting used to, training the palate as it were, but for those of us who enjoy fiery dishes, you can never have enough hot peppers.

Four jalapeños, 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!