So… after a lengthy hiatus for the summer, I have been fretting over which recipe would be the first out of the gate to share for the start of Fall. Awww Fall… welcome back my cooler- weather, braise-loving, comforting-love, soup-slurping friend… welcome back.
First out of the gate is a winner – Green Chile-Tomatillo Braised Pork Roast. I love the dish so much that I made this dish at the tail end of summer, though not quite at the tail, just because I envisioned making it for a Fall Sunday dinner party in which I would invite some of my favorite people over to indulge. However, I could not wait – no, I could not. Warming and comforting, Green Chile-Tomatillo Braised Pork combines the unctuous richness of pork with the savory sweetness of garlic and onions; the earthiness of cumin; the brightness of tomatillos, cilantro, and fresh lime juice; and the spiciness of jalapenos. Control the spiciness of the dish by removing the jalapeno seeds and white membranes – leave them for more heat; remove half for medium heat; and all for a mild heat. Simple boiled or steamed rice makes a nice partner to sop up all of the sauce of this dish; but I like creamy Olive Oil Mashed Potatoes… along with some pan-roasted vegetables.
This is a luxurious slow cooking dish, as most braises are, so plan to make this on a weekend that you can relax while this roast simmers, filling your home with aromas of delicious goodness. You can also use a slow cooker or a pressure cooker, after first browning the roast. The slow cooker will significantly increase the cooking time and the pressure cooker will significantly decrease the cooking time. The straightforward method I used below is ample enough cooking time for the aromas to tease taste buds.
Making the creamy Olive Oil Mashed Potatoes to serve with this dish is quick, easy, and simple. Boil potatoes, peeled or unpeeled is a matter of preference; mash potatoes; substitute your best olive oil for the amount of butter you would normally use in mashed potatoes; and season with kosher salt and ground white pepper to taste.
The leftovers, if you have any, will make wonderful hot sandwiches stuffed into fresh baguettes or hoagie rolls to soak up the sauce, or even warm soft flour or corn tortillas for burritos, enchiladas, or taco – top with shredded cabbage, crumbled queso, diced tomato, and sliced red onions.
If pork is just not your choice of protein, this recipe and flavors work tremendously well with turkey legs and thighs. The richness of the turkey meat stands up to the seasonings and is suited nicely for long, steamy braising. Start with skinless turkey so that the caramlization from the browning remains in the pot to flavor the dish rather than tossed when the skin separates from the meat becoming soft and slimy during cooking.
Enjoy the start of Fall with a Green Chile-Tomatillo Braised Pork Roast centerpiece… and invite a few friends over who might be struggling with having to bid adieu to their summer grills right now. A few bites in and they will embrace the change of seasons deliciously easy.
always in good T.A.S.T.E – cause you gottatastethis!