pork green chili

yesterday was a day of pure frivolity. well, almost pure... discounting taking my car to the emission testing center. after that i spent the rest of the afternoon and evening cooking food and hanging out with a small group of friends. a group of us do these occasional dinners; each person takes turns hosting and cooking for the others. it's a great way to get a few really good meals for the price of one.

yesterday i took on a few new recipes, none of which were recipes at all. i basically went to the store with the idea of southwestern/mexican in my mind, and picked up a bunch of ingredients i thought would be good. recently i have been trying out the various green-chili sauces and dishes at restaurants here and have generally been pretty impressed, so i definitely wanted to try making some.

the final menu went something like:
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tortilla chips and fresh salsa (with cilantro and caribbean chilis)

pulled pork tenderloin with green chili on grilled tortillas (with slices of avocado)

grilled baby-back pork ribs (with honey-chipotle glaze)

refried beans (with cilantro and pepperjack cheese)

sliced cantaloupe (with ginger and sugar)

margaritas (sauza anejo, grand marnier, cointreau, fancy organic lemonade, fresh lemon and lime wedges, rocks, no salt)
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everything turned out really well, and of course nothing was left over. a litre of tequila went into the margaritas (for seven people) and none of that was left over either. i think the most eloquent compliment i received ("mmm... god-damn thats good") was in response to the pork tenderloin in green chile sauce (poblano, anaheim, chipotle, onions, butter, garlic, oil, salt, hoppy beer, whole pork tenderloin / let simmer for ~3 hours)....

~t