Now, Rick Bakas typically builds a solid recipe at his blog, The Traveling Palate. This one has been stuck to my wall for a while, in anticipation of Hatch chile season.
Two weeks ago, I went to Wegmans and they were overflowing with Hatch chiles. Tom, one of the in-store chefs at the Fairmount Wegmans, was roasting them up front. They were selling them frozen, fresh, roasted, chopped up… My point is, there were a metric ton of Hatch chiles in that store. Continue reading Tuesday Dinner: Roasted Green Chile and Pork Stew
“I want comfort food.”
The Wife makes this pronouncement frequently during the winter, a statement that typically results in my braising something. Short ribs. Pot roast. Chicken. Short ribs.
“I think I want Mexican.”
She took an interesting turn. Mexican comfort food usually results in Chipotle or a trip to The Mission. I wasn’t really interested making a messy enchilada or cooking all day to make a burrito. I thought maybe posole, a rich stew made with hominy, might work but time was going to be an issue and, from what I can tell, a good posole needs a solid six hours to simmer. I would have half that.
I came across this recipe at one of those aggregators that pop up at the top of the Google results when you search for something. Booze works for me, as does pork shoulder. I mean, you can never go wrong with pork shoulder.
Continue reading Saturday Dinner: Shot-And-A-Beer Pork