HUNGRY GERALD

Winter weather calls for hearty, spicy meals. Though cozy in HG/BSK’s Central Falls, RI, loft, HG relishes the extra warmth provided by  BSK’s savory suppers. Last night, BSK made green chile pork stew and it was a comforting, slightly fiery wonder. The ingredients were chopped New Mexico moderately picante green chiles, chunks of pork, onions, garlic, peppers. These ingredients were browned in a pot with olive oil, dusted with masa flour, and then simmered for an hour in stock. BSK served the dish with grated cheese, avocado slices and warm soft tortillas. A Super Supper.