How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

I must confess, this is a real improvisational creation that I invented first in my head, and executed to my satisfaction. Doesn't always work out that way. I call it green chili because the vegetables are all green, there are no tomatoes, and no integral meat (except the pork shank). Chopped green bells and poblanos, onion, garlic, ground coriander, oregano, tomatillos, fresh bay, dried green New Mex. chillies sauteed and added to homemade goose broth and soaked white beans. Then simmered for a long time with some smoked pork shanks. A couple of cilantro leaves for a fresh whiff and a little extra flavor.

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Comment by Patrick on March 14, 2009 at 3:30pm
Can can taste the tex-mex smokey flavor by looking at this.
Comment by Debbie on March 14, 2009 at 6:23pm
Yes, stick to your ribs kind of stuff................excellent, I'll be right over!


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