This is Potluck week at IHCC, (I Heart Cooking Clubs) and I selected a wonderful recipe from Rick Bayless out of his Authentic Mexican Cookbook. Which, after perusing the library book with extreme covetousness, for weeks already, I now have coming via Amazon. My very own copy.
There are a few steps involved. It is not quick and easy. Just so you know. But I started early, doing one thing at a time, and then setting preparations aside. First the pork to simmer an hour, then to cool off.. Then the potatoes, etc. If you don't try to rush things, and take it easy, it goes smoothly. I like how the meat and the potatoes are first cooked til tender, then fried nice and golden with the onions.
Again, as I have a tendency to do, with my fear of overly spicy hot food, cut down the chili peppers by a bit too much, though the flavors were all outstanding. I can add more heat to the left-overs to amp things up. Also, the recipe called for a fresh Farmer's type cheese or quesa fresca, but I didn't have, so used Monterey Jack instead.
We loved this flavorful Mexican feast of a savory, spicy stew, with light side salads of mixed greens, and warmed flour tortillas. The stew is garnished with slices of avocado and cheese. I added in sprinkles of cilantro. Will share with Beth Fish Reads for her Weekend Cooking meme, as well as wit the group at IHCC for our Potluck, and Deb of Kahakai Kitchen for Souper Sundays.