Tuesday March 27
In yesterday's garden photo, most of the green stuff sprouting in the foreground is cilantro, which is Barbara's favorite edible weed. It is also a reason to make porco com cominho.
We had a package of slightly scrappy meat from the pork loin mentioned on Saturday, which got cut into the requisite chunks. But we made one vital change: it was a slightly chilly night, so we added a minced chilpotle chile and a couple of spoons of adobo to the sauce.
Whooeee! This made it far spicier and tastier than the original, but we had to dice and steamed a big Yukon Gold potato and mix it in to calm the whole thing down.
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