I gave my sister a subscription to Bon Appétit for Christmas this past year. We have decided to each make one thing per month from the magazine and then discuss. Here’s my pick from February.
Truth be told, they had me at verde. There is something about a green sauce that just sends me into food heaven. This dish has several of my favorite green ingredients – green chile, cilantro and tomatillos.
Mild green chiles, mix with the tart tomatillos to create a delicious base for pork to smother and cook in for hours. A perfect winter Sunday afternoon creation but I could and will enjoy it all year long.
I also finally bought Mexican oregano for this recipe, after using only Mediterranean oregano for years. The Mexican version does indeed have a smoky flavor that the Mediterranean does not and it is a welcome addition. Here is the recipe…