Dinner tonight was pork posole and I just have to say it was probably the best i’ve made. Pork shoulder cut into bite sized pieces, browned, charred poblanos, roasted tomatillos and jalapenos, cumin, oregano, onions/garlic, and canned hominy. I used some homemade pork chile verde broth I had in the freezer. Tasted like my Mexican abuelita made it - if I was Mexican and had an abuelita! Go-withs were charred corn tortillas, dried oregano (key), shredded cabbage, queso fresco, sour cream, and cilantro. But I forgot the beautiful radishes i bought just for the dish, dammit. Glad I made plenty.
dessert was juicy satsumas. love all the winter citrus.
