No cooking last weekend as I was out of town with friends.
This weekend, though, I need to do something with produce that is sitting around from the CSA. I've started with a soup base that I will freeze, then pull out some chilly day this winter and braise with pork to make pork stew.
Peeled, sliced, seeded and chopped, ready to go.
The jalapeños and tomatillos go into a sauce pan with 1/4 cup of homemade chicken stock, to simmer until softened.
Then added to the onions and garlic in the food processor.
Until I feel like it's enough, and put back into the sauce pan.
Add the remaining 1 3/4 cups chicken stock and cumin, salt and pepper.
Then stir and mix until well incorporated, over a medium heat. Once everything is blended, what I do is simply cool and freeze until I want to finish the pork stew.
However, it did seem to be missing something, so after chatting with a bunch of cooking friends (I'm talking to you Deb and Abby) when I serve it I add a bit of lime juice, and am sure to have chopped cilantro to add to it.
Updated 9 January 2016
Today I thawed the soup base and braised pork sirloin roast in it. First I browned the roast.
Then poured the soup base around it.
Covered, it went into the oven to braise for four hours.
I shredded the meat, added some chicken broth as it had gotten very dry, and served with sour cream and cilantro.
Note. I have made this many times. For some reason this time it was very salty, so I am trying to figure out what happened. I'll update when I do. Otherwise, all I can say is I have never had this problem with this recipe before so it should be fine.
Labels: Main Dish
