OK, so enough with the turkey for a few days. It was time for something different.
How different? We decided to make CHILE VERDE because we had a lean pork roast in the freezer, and most of the other ingredients on hand. But Javier makes CHILE VERDE throughout the year with the same recipe, which he tweaks a little each time he makes it. It's never quite the same twice.
I asked him if he'd consent to finding another recipe and giving it a try. This he did by looking online as several of our cookbooks - for some unknown reason - don't have recipes for CHILE VERDE. (And as I'm sitting here writing this, I just remembered another cookbook from New Mexico that's in a cupboard not getting much use. If I'd remembered to look there, we might have found yet another recipe for CHILE VERDE).
The results were very good last night, although I have to admit that after a week of eating, eating, eating (one birthday, Thanksgiving, two nights out, and leftovers) we sat down with less enthusiasm than is normal for us at mealtimes. CHILE VERDE is good served over rice, on top of a bean burrito, or ladled into a bowl of white posole (hominy), but we decided to just eat it out of a bowl topped with a little lowfat sour cream and a warm tortilla on the side. I think we had reached our saturation point - not of Mexican food, but of eating in general - for a few days, so may take a night off and eat something light tonight!
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