Over the last year or so, I’ve discovered Rice Kernel loves pork. Shredded, fried, grilled, pounded-thin chops and, of course, cured pork products… you name it, my son will eat pork any which way and prefer it to other varieties of meat. Having successfully started off stew season with a rich, earthy beef stew, I laid eyes on this Mexican-inspired, peppery, warm stew. With a mild amount of heat, we added a cup of fresh corn kernels and half a head of roughly chopped cabbage for some vegetables and sweetness. I also added a cup of dark beef to the broth, which fortifies the flavor of the stew.
We served the stew with rice, but I think some cornbread would be even better.
Pork and Tomatillo Stew, recipe from Food & Wine
(Picture courtesy of Rice Kernel himself, minus cabbage, as he requested.)