avablog

…you make chili verde! I put four pork shoulder roasts in the fridge to thaw early last week in preparation for smoking them on the weekend. As luck would have it, there was a vendor selling salsa verde at the farmer’s market Saturday morning, so I grabbed a couple containers and commenced salivating at the thought of it drenching smoked pork as the concoction simmered away in my slow cooker. You should’ve smelled my kitchen last evening. I’m not even joking.

A caveat about smoked pork: Do not endeavor to debone/shred it on an empty stomach. It seems like I popped more into my mouth than made it into the crock pot. The salsa verde achieves a new level of flavor once it’s cooked with the pork like that. It’s hot, but the delivery is slow and fairly mellow as it creeps through your body. Perhaps it binds with the rendered pork fat somehow? A couple tortillas, some refritos and arroz…maybe a nice margarita, and it’s go time!