Kale braised with Chile Verde and Pork Chops
Make a chile verde by processing cleaned tomatillos with garlic, jalapeños, salt, and fresh cilantro. Sear thick pork chops in a heavy skillet on both sides and remove to a plate. Sautee chopped onions in pork fat and add chile verde and chicken stock when nice and soft. Chops back in and lid on, cook until nearly falling off bone.
First night was rice and pintos and soft corn tortillas.
Second night….Black Kale chopped and braised in the Chile Verde leftovers….such heaven with slow roast Sockeye and White Beans en Cocotte.
It may be the beginnings of Spring, but around here we have strong winds, chilly mornings and evenings….good for one pot hearty meals.