It’s always interesting to try a new recipe. It looked good when I read it.
It turned out wonderful. Big chunks of fall apart-tender pork, a mild, savory green chili that was light enough for a rainy summer night.
The Indian Fry bread that I had made on Wednesday took up all the goodness, and tied the meal together in a nice bow. Besides, I didn’t have any good tortillas.
Simply Recipes was the website I got this treat. I did not use the tomatillo husks, that seemed weird to me.
Also, I roasted all the garlic, I didn’t add the extra two cloves of garlic to the onions raw.
Here’s how mine turned out.
Photos: by Wendy (which is why the browned pork shoulder is a little blurry.) 😝
Once the pork was browned, and I started the onions, I did deglaze the pot to get all the yummy goodness off the bottom.
It was a little labor intensive cleaning up the pork shoulder, and cutting up all the meat, but it was worth it.
Next time I make this, I’m going to try it with Venison.
Today: I’m grateful for new recipes, the satisfaction of making a meal for my family, taking time to relish the simple things in life, and small accomplishments.