Chilie Verde
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...