Green Chile Pork
Mexican restaurants were a long time coming to Oregon. Taco Bell opened in Portland circa 1965 - I was totally hooked on tostadas: the crunch of the corn tortilla, creamy refried beans, crisp lettuce, grated cheese and hot sauce. However tame is seems now, it was Yum. My taste for Mexican food broadened during the 80s when I was introduced to Green Chile Pork by a friend who learned to make it growing up in Colorado. Anaheim Chile was the primary green, along with onions and garlic. It was delicious. We'd cook up huge batches for parties and it was always a hit. The recipe morphed into a soup with the addition of cooked beans. Delicious. Then came 2021 and a weekly CSA share, (community-supported agriculture,) from Gathering Together Farm, an organic farm-stand a couple miles from my house. Using the various seasonal veggies takes planning. There were tomatillos, poblano chiles, jalapeños, onions, garlic, and cilantro last week. The...