Monday, 9/19/16

Green chile pork stew with hominy, adapted from a couple of recipes and my own preferences. I roasted together poblanos, jalapenos, tomatillos and garlic; seared the pork shoulder and then threw it all in the slow cooker, with a finish of chopped cilantro and some zucchini. The pork was perfectly done and I love hominy in there, for both the flavor and the pleasantly chewy texture. We also finished up the corn fritters.