This weekend was a good one. Got work caught up at the house, planted a garden... stayed on track with my workout and eating plan... all in all! It was good!
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Had a long conversation about the 5 pounds I lost with the Hubs! He brought up a good argument! So why do we say we lost 5 pounds, when we should be saying we got rid of 5 pounds! When you lose something, you usually want to find it! Something to ponder!
So I cooked two things this weekend that tickled my fancy... Saturday nights dinner and Sunday mornings breakfast. I think I will save the breakfast for another post, because I don't think you can handle all this goodness at once! I also changed up the Chili Verde from the last time I made it... not because the other wasn't good, but because I didn't decide to cook it until we were at the grocery store and I didn't have my recipe with me so I guessed on what I needed! Turns out... it was AWESOME!!! I also really wanted a tortilla, so I remembered seeing a coconut flour tortilla like thingy on my favorite blog PaleOMG. Check out her blog post here for the recipe! ( RECIPE LINK!) I made them super thin and they did the trick.
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Chili Verde
"On The Fly"
2 lb Pork Shoulder Roast (Cut into cubes)
1 lb Tomatillos
1 White or Yellow Onion
4 cloves of Garlic
6 Anaheim Peppers
2 Cups Chicken Stock
2 Tbsp Lime juice
1 Tbsp Coconut Oil
Cilantro (1 bunch)
Salt
Pepper
Red Chili Flakes
In large pot, brown the pork in the coconut oil and set aside. (I do mine in batches so each piece of meat gets it's own time in the heat) Once meat is set aside, saute onions and garlic in the coconut oil and pork drippings until softened. Salt and Pepper. Add Pork back to pot and combine. Add Chicken stock and let simmer covered on the stove. While this is simmering, peel and wash tomatillos and peppers. On a hot skillet, roast tomatillos and peppers, turning frequently until they get soft and have some charred looking spots on them. Combine roasted items along with cilantro and lime juice in a food processor and blend to a liquid consistency Add mixture to pot, stir in well and add red pepper flakes to taste. Let this simmer for about 4 to 5 hours. For the last hour... uncover to allow the sauce to thicken. Top with Avocado and Cilantro... OLE'
1 lb Tomatillos
1 White or Yellow Onion
4 cloves of Garlic
6 Anaheim Peppers
2 Cups Chicken Stock
2 Tbsp Lime juice
1 Tbsp Coconut Oil
Cilantro (1 bunch)
Salt
Pepper
Red Chili Flakes
In large pot, brown the pork in the coconut oil and set aside. (I do mine in batches so each piece of meat gets it's own time in the heat) Once meat is set aside, saute onions and garlic in the coconut oil and pork drippings until softened. Salt and Pepper. Add Pork back to pot and combine. Add Chicken stock and let simmer covered on the stove. While this is simmering, peel and wash tomatillos and peppers. On a hot skillet, roast tomatillos and peppers, turning frequently until they get soft and have some charred looking spots on them. Combine roasted items along with cilantro and lime juice in a food processor and blend to a liquid consistency Add mixture to pot, stir in well and add red pepper flakes to taste. Let this simmer for about 4 to 5 hours. For the last hour... uncover to allow the sauce to thicken. Top with Avocado and Cilantro... OLE'
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