The Yum Yum Factor

Whenever I find fresh poblano chilis at the market, I choose to see it as a sign from the cosmos, telling me that I need to make a batch of chili verde STAT. I am not one to ignore such signs but was seriously considering just taking them home to toast and freeze for a later date when I then turned the corner to see that pork shoulders were on sale. At that point it occurred to me that I would bring a pox on my house if I kept walking. It's like the universe wants us to eat more pork. Add to that the fact that I am working on a recipe that would require some sort of pulled pork and two pork roasts were in my cart before you could say Tha-tha-tha-that's all folks! Chili verde, a soupy stew of pork, tomatillos and green chilis, is more Southwestern than straight up Mexican and if we are going to be all hung up on authenticity, we should be using hatch chilis. I have been told, much like Texans refuse to call anything with beans in it chili, the fine people of the south...

Lately I have begun to go through my old posts at my other blog, No ReEats. I will start craving something and comb through this blog, sure that I not only made this tasty thing but I know I blogged it. I remember photographing it and writing about it but I can't seem to find it. For some reason the last place I look is No ReEats, sort of like the fact that Shack always finds his keys in the pants he wore yesterday but that is always the place he ignores because he is sure he didn't leave them in there. Anyway, I am going to start reposting my favourites from over there to here every Thursday so I can have them all in one place, at last. I have moved The Week in Yum to Saturday so, from now on, there will be two regularly scheduled postings each week. Let's get in the way way back machine.... From Thursday, January 26, 2012: It was a rare night where both of my men were going to be home for dinner so I kindly asked them if they would like to put in any requests. I ...