Green chile pork
Pork second courses
The beauty of this recipe is that you can use it for so many things. Of course, I love to eat it in traditional chili fashion; straight up from a bowl, topped with a drizzle of hot sauce, a squeeze of lime, a smattering of fresh cilantro, and a couple of warm tortillas to sop it all up. But let’s not discount the other myriad uses for this delightful dish - piled atop nachos, stuffed into quesadillas, rolled up into enchiladas - really the possibilities are endless. And when it comes to pure aromatic bliss - well, let’s just say, your house is going to smell absolutely amazing with a pot of this stuff simmering away on your stovetop.
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