I had made a chile verde the other day, my intention was to have some sauce for chilaquiles one morning.. It's a simple sauce and it's delicious.. Tomatillo base.. You essentially either pan roast or oven roast at a hot temp tomatillos, 2 seranos, onions, tomatoes, garlic... Ones it's blackened, you throw in a blender, I then added big jim xtra hot hatch new mexico chiles.. You bring back to a pot, you add water, some cumin and lime and you cook it for another hour on a low temp.. Obviously, using pork fat and chicken stock would elevate the dish, or maybe not, i personally don't see the difference... I must not be a super taster.
I then took that and froze it in quart containers.. Before making chilquiles, adjust the seasoning and then add some lime and fresh epasote... then toss in the chips and the pan fried shredded chicken on top.. Dress with crema and some cilantro, it's a party... But, that's not what I did....
It was 4:30, 10 guests arriving at 6, what does one do... I stopped into wegmans, bought a 9 lb pork shoulder for 9 bucks, chopped it up, browned it, poured green sauce over, brought to a slight boil and cooked on low for about :45 minutes in the last 15 I added masa to thicken and hit it with that masa flavor. To serve, I sliced cabbage thin, tossed with lime juice and cumin as one side... Another, I took avocados, sliced. tossed with lime juice and some creme fresh, some sliced red onion... Put that in the center of a dish and fanned sliced tomato that had been salted and limed around the outside of the avocado salad.. Served rice that had onion, oil and avocado leaves.. There were tortilla chips, a side of creme fraiche and limes. I served in bowls and stacked it rice, stew, avocado salad on one side, tomato, a shot of crema, chips on the other side and then topped with shredded cabbage.
It was so damn good
Ason, I keep planets in orbit.