The dream is reoccurring. Anthony Hopkins is standing over me “It puts the cushion roast in the slow cooker. It does so when it is told.” Why Hopkins and not Ted Levin? I have no clue. It makes the damn whole thing all the more terrifying. At least I feel like I have a kinship with Levin.
Anyway, when it comes to nightmare tormentors, beggars are clearly not choosers. (Where is Portia De Rossi when Hopkins is ordering me to stuff a two pound pork roast into haggard-looking crock pot? She too busy to help a guy in serious need?) Grudgingly, I’ve finally kowtowed to Dr. Lecter. The results follow.
2 lb cushion pork roast
1 ½ lb tomatillos, blended*
½ C Anaheim Chile, diced
3 cloves garlic, smashed
1 T chili powder
1 t garlic pepper seasoning
2 T lime juice
For the side:
- Cook cushion pork roast in a slow cooker for 7 hours.
- Remove roast from cooker and set aside to cool.
- Blend tomatillos. * about half way through the process, the blender’s motor began to burn making the entire room smell terrible. I continued ‘blending’ with a pastry cutter.
- Add tomatillos, Anaheim chile, garlic, chili powder, garlic seasoning, and lime juice to a pot and simmer for 45 minutes.
- Cut pork into small cubes and add it to the pot, simmering an additional 15 minutes.
- To serve, spoon chili into corn tortillas and add cilantro.
Sticky, citrusy, and sour- this chili made a fine accompaniment to the corn tortillas and a lager beer. The guest ITP enjoyed the meal for its rich array of flavors and for being mild and kid-friendly. This marks a second successful cushion pork recipe and another delicious solstice meal. Tacos anyone?