Dinner Tonight
Oct. 17th, 2012 07:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutTonight I half-improvised a braised pork recipe. It was outstanding. Here's what I did for posterity.
1. Last night I made the cooked tomatillo sauce from Truly Mexican. Basically, simmer 3 pounds of tomatillos and a couple fresh hot peppers in water until tender but still whole, then blenderize. Cook down the puree a little more, add water to make 4 cups.
2. Also in the fridge: a batch of white beans.
3. Today, I browned four pork shoulder chops in oil, then poured the tomatillo sauce and a bit more than a cup of water over them. Stuck it in the oven at 350, covered, for an hour and a half. Then I added those white beans and their broth, some frozen corn I cut from the cob over the summer, and some diced fresh potato. Stirred, covered up again and braised for another half hour.
4. It turns out that adding the bean broth was probably a bad idea, as the liquid was now quite soupy and not as silky-saucy as I'd wanted. So I reduced it for a while.
5. Then I served over leftover brown rice.
6. Oh my God.
1. Last night I made the cooked tomatillo sauce from Truly Mexican. Basically, simmer 3 pounds of tomatillos and a couple fresh hot peppers in water until tender but still whole, then blenderize. Cook down the puree a little more, add water to make 4 cups.
2. Also in the fridge: a batch of white beans.
3. Today, I browned four pork shoulder chops in oil, then poured the tomatillo sauce and a bit more than a cup of water over them. Stuck it in the oven at 350, covered, for an hour and a half. Then I added those white beans and their broth, some frozen corn I cut from the cob over the summer, and some diced fresh potato. Stirred, covered up again and braised for another half hour.
4. It turns out that adding the bean broth was probably a bad idea, as the liquid was now quite soupy and not as silky-saucy as I'd wanted. So I reduced it for a while.
5. Then I served over leftover brown rice.
6. Oh my God.
