Saturday, March 31, 2012

Porco com Cominho Renewed


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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