Chile Verde with chili-spice rubbed pork, grilled and simmered until tender in a medley of roasted peppers, tomatillos, onion, garlic, and tomato. The dish is finished with fresh cilantro, lime juice, and served with wild rice and a tangy cabbage slaw, and sour cream.
chile verde (pork shoulder, peppers, onion, tomatillos, chicken stock, cilantro, chili paste, garlic, lime juice), wild rice (carrot, wild rice, cumin), cabbage slaw (cabbage, carrot, rice vinegar, olive oil), sour cream
We ran out - I've been noticing that pork isn't as popular as beef and chicken. Perhaps we offer other meats more.
Could eat everyday for the rest of my life. Fortunately, there is a lot leftover so I will attempt. Thanks!