It's been another week...
Kids around here were on Spring Break. We didn't take a break. We've done so much travel this year that I feel we can't afford a break if we hope to get done before June. (Which I totally do hope and plan on. I'm looking at you, May 15!) Monday was gorgeous, so I did let the kids skip science and Spanish in order to have time to play outside with their cousins. And LC did a sleepover with her BFF/cousin from Tuesday to Wednesday, so she got started a bit later with school on Wednesday. But, for the most part, we have done all the school we were supposed to do. Just faster.
I did some more spring cleaning this week. The laundry room was the recipient of a decent purging. Out-out-out! I dread the day we end up moving. We have so.much.stuff. But, I am doing my part to quell the beast.
The grass has greened up nicely in our neighborhood. And some flowers are out. I think Snowdrops and Crocuses. Though don't quote me, because flower names are not my strong suit. The daffodils are almost blooming. You can see the yellow flowers through the plump green ends. So...close...
My chives are growing again too. They are always one of my first harbingers of spring. The fresh growth starts working its way through last year's dead stalks. It makes me want to plant the rest of my herbs. But, it is still way too early for that. We will have a good many frosty nights before we can think of planting.
My recipe today is both gluten-free and dairy-free. It is a family favorite.
I am a huge fan of my crockpot. I love the fact that it is working cooking my dinner, while I am off doing other things. I often use my crockpot usually 2-3 times a week. It's my hidden weapon for my working days that the BFF is coming for dinner. I start dinner before I leave, and then I come home to dinner cooked.
This Tomatillo Pork Stew is a crockpot recipe. It is simple to put together, and it tastes delicious. Most of the flavor comes from the salsa. I love the limey taste of green salsa.
I am also a huge fan of the HIGH function on my crockpot. But, if you have the time, I've found this recipe is really better if cooked low and slow. It keeps the pork stays tender and moist.
Tomatillo Pork Stew
2 pounds boneless pork loin or shoulder, cut into 1" pieces
1 tsp dried oregano
1 tsp cumin
1 tsp salt
1/4 tsp pepper
4 cloves garlic
2 green peppers
1 (16 oz) jar tomatillo salsa
2 Tbsp cornmeal
3 cups cooked brown or white rice (opt)
-Coat a crockpot with nonstick cooking spray. Turn onto HIGH or LOW.
-Cut the pork into 1" cubes. Place in the crockpot and toss with the oregano, cumin, salt, and pepper.
-Peel, halve, and slice onions. Peel and chop garlic. Seed, core, and slice the green peppers. Scatter all over the pork.
-Pour the salsa over all. Cook on LOW for 8 hours or HIGH for 5-6 hours. Stir in the cornmeal during the last 15 minutes.
-Serve with cooked rice and cornbread, if desired.
|corn bread recipe here|