26 Feb 2012 01:10
Chili Verde, Baby!
Locally pastured pork butt and chopped yellow onions are browned in a bit of pure leaf lard, then slowly simmered for hours in a base of homemade chicken stock with roasted tomatillos, jalapeños, poblanos and garlic. Seasoned with toasted cumin & coriander, Mexican oregano, sea salt and cracked black pepper..
Read more at http://wp.me/pjS8J-2gk
Read more at http://wp.me/pjS8J-2gk
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