Super Bowl was fun. Close. Exciting. But what made the day was the post-game roast pork and green chile stew. BSK slashed a pork shoulder in many places and filled the slashes with fresh garlic. Dusted the pork with cumin and Goya Adobo. Cooked it in a 250 degree oven for six hours. Piggy, porky, juicy, falling apart meat. A delight. We gave thanks to Son Jeremy. After all, it was SJ, the Brooklyn gourmand, who gave us the recipe.
What should accompany pig a la SJ ? We’re in New Mexico so BSK took some roasted local green chiles from the freezer. Cleaned them and stewed them in chicken stock with onions, garlic, lemon juice and a few squeezes of tomato paste. Tangy stuff. We also had some chicken mole tamales, black beans with chopped onion and sour cream; avocado, onion and orange salad; tostadas, guacamole, salsas. Guinness Stout. Bass Ale. Sierra Nevada Pale Ale.. Good company was provided by The Old Gringo from Abiquiu.. Raised our glasses to the guys from the chilly north. Cold, snow and Packers just go together. Good reason to feast on savory piggy.
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