Bit of a cooking adventure today: my first pork chile verde, loosely based on a few recipes I glanced at online.
I browned about half of a chunked up pork shoulder seasoned with s&p & cumin, took the meat out, added some bacon fat to the DO & sautéed a large onion and about 8 garlic cloves. Meanwhile, I was broiling 3 tomatillos in a small pyrex dish. Said dish exploded into a million pieces when I took it out and set it on the stove 
The cleanup set me back about half an hour, and I rinsed the GD pork just in case any glass had gotten into the bowl 
I had to cancel meeting a member of my local cooking group to grab a new batch of makrut lime leaves from her yard, too. Feh!
I continued my adventure by adding the last of those murderously hot chili peppers from another friend, chopped up hatch chiles, and the 3 smooshed up / chopped tomatillos to the mix, the other half of the pork shoulder (raw, but also seasoned with s&p & cumin), about 2 cups of BTB chicken broth, and half a bunch of blitzed cilantro, then let it all simmer at 275 in the oven for about 2.5-3 hours. I removed the pork chunks and pulled them apart, then put a stick blender to what sauce was there.
I thought it lacked heat overall, so I added a raw chopped hot pepper (gifted to me by another cooking group member 
), which amped it up a little.
Served it over rice with a splash of lime, cotija, and MOAR cilantro.
I have ZERO reference point as to how this was supposed to taste — having never had it before, but it was pretty damn delish. Coulda maybe used more hatch peppers. Next time.
Burrata Caprese with the last two heirlooms I didn’t have to turn into sauce & freeze this afternoon, and a perfectly ripe avocado to start.
A very green meal at casa lingua tonight 
