A little bit of everything...

Todays top reasons why Addi can't clean her room:

1. I just don't want to.
2. I'm too busy.
3. My heart hurts.
4. My whole body hurts, but now I think my heart is ok.
5. You do it better

Ridiculous! Dramatic! Addi!

Chances are, if your a mom your currently doing at least one of the following things...

1. planning an elaborate party that your child will never remember.
2. wearing a piece of clothing covered in or or more of your childrens bodily fluids.
3. wearing underwear that contain more than 3% spandex.
4. reading this during 'nap time.'
5. already thawing a protein for dinner, because your frugal and you buy in bulk! ; )
6. wondering why your child is being so quiet.
7. contemplating what you ever did before you had kids?...whatever it was, it couldn't have been that much fun!
8. humming a tune off the latest episode of Dora, Diego or the backyardigans.
9. watching Nick Jr. for 10 minutes before your realize there are no kids in the room with you.
10. wondering what that strange, sticky, nectarine-smelling spot is on the television screen.
    
    

So it's time again that I give you something from my kitchen...this is one of my absolute favorite meals. I 'stole' this recipe from Derricks grandma Gus, and I believe she got it from her daughter. I slightly re-worked the recipe, and made it a little easier for a busy mom. The recipe is for Chili Verde, and with the fall season approaching here in the next couple of months, it's the perfect replacement for your typical red chili. This recipe is a little labor intensive, but it is worth every minute.

Chili Verde

• 2-3 lbs of 1'' cubed pork shoulder, or pork roast if you want a little less work.
• 2 small cans of diced green chiles
• 1 large onion
• 2 green bell peppers
• 1 tsp oregano
• 1/2 tsp cumin
• 1 1/2 tsp salt (start with this amount of salt, and then salt to taste towards the end of the cooking time)
• 2 tbsp vinegar
• 2 garlic cloves or 1 tsp garlic powder
• 1 can pinto beans (smashed completely or pureed into a smooth paste)
• 1 cup of water

Start by heating up a large stock pot (or my personal fave-a dutch oven) with 1-2 tsp cooking oil.

While your oil is heating start cubing up your pork roast into 1 inch cubes. (I like buying a picnic roast or picnic ham, but there is a lot of waste and it is more labor intensive. I have also tried it with ground pork meat, and pork steak, but in the end it is just not as good.)

When your oil begins to ripple it is ready for the pork. Throw it in your cooking vessel in small batches, so that the meat begins to brown, but not burn. If you throw too much pork in at a time, the meat will release a lot of liquid and start to boil instead of brown. (If this happens don't worry about it, you didn't mess it up)

When all the meat has became golden-brown in color, add the other diced ingredients and seasoning to the pot.

The recipe calls for a can of smashed pinto beans for a thickening agent. I like to take my can of pinto beans and throw it in my blender (with the can liquid) and the 1 cup of water the recipe calls for, and puree it until it is a smooth paste. Then I add it to the pot, directly after the meat browns.

You don't really want to boil this recipe, beacause the beans will stick to the bottom of the pot. I like to simmer it for 4-6 hrs, until the meat shreds completely and the chili has changed from bright green, to a slightly darker color.

Now this is where I completely change the recipe...Derricks entire family frys flour tortillas and serves the chili verde on top of the tortilla shell, with sour cream, cheese, lettuce, tomato, and onion. I dislike the tortilla all together. I like to eat mine in a bowl, with a little cheese, sour cream, and another splash of vinegar. So which-ever way you prefer to eat it, it is delicious. Take your time with it, it took me 3-4 times of making it, to get it the way I liked it.

Hope you enjoyed the blog today! : )