Quiet Dangers!

Yup, it happens to the best of us! 

Pork Chili verde

11/2-3 lbs cubed pork shoulder roast

2 onions chopped

2 tbsp chopped garlic

4 poblano chilis, seeded

4 jalapeños, seeded

11/2 lbs tomatillos

3-4 c chick broth, no sodium or low sodium

2 tsp salt

1 tsp fresh ground pepper

2 tsp ground cumin

2 tbsps canola oil

1 bunch cilantro

Heat oil in stock pot and brown pork in two groups. Remove to plate. Add onions and garlic and cook until soft. Add pork and juices back to pot. Add salt, pepper and cumin. Mean time purée the tomatillos, peppers, cilantro and broth in a blender. Add pepper-broth mixture to pork-onion mixture. Bring to a boil, once it boils lower heat to simmer and cook for 1 hr uncovered. Stirring periodically. After 1 hr cover and continue to simmer on low for another 1-2 hrs, stirring periodically. When the pork is extra tender turn off heat and cool slightly. Serve with oven roasted potatoes and corn tortillas, topped with shredded cheese if you like. 

Brussels sprouts

(Picture is of blackberry crumble on top and Brussels on bottom! Yummy!)

Around 1 lb to 1 1/2 lb Brussels sprouts, cut in half

1/2 lb bacon (preferably thick cut) cut into 1/4 inch strips 

3 tbsp maple syrup

1/2-1 c chicken broth or stock

Salt and fresh ground pepper

In a cast iron pan (or other heavy bottomed skillet with lid) brown bacon. When bacon is crisp remove to drain on paper towels do not pour off baco fat (unless there is more than 2 tbsp in pan). Add sprouts directly to the hot pan. Allow to get fairly browned and bright green. Add salt and pepper to your taste as soon as the sprouts have color. Then add chicken broth and maple syrup. Stir to combine. Turn to low on stove. Cover and cook for 8 mins or until easily pierced with fork. Sprinkler with bacon and Serve immediately. Yum yum!