Ah…my brain hurts. Like seriously HURTS. I had to spend the day ingesting and editing video for a “sweeps” story for our November book. In non-TV language, that means: I had to spend the day uploading video I had shot, and edit together an extended/super long story for our ratings period next month. It took an hour to ingest one segment of video, and I had five segments to ingest. That’s five hours of just waiting around for video to get into the system! It was awful. After that, I had to, in the words of Tim Gunn, “make it work.” Editing video into a story can be migraine-inducing if you’re like me and you think too much always.
And let me tell you…it literally makes your brain hurt trying to make storytelling creative.
I have to do it allllll over again tomorrow, too. And then three (maybe four) more times this month. So, if you don’t hear from me after November, it’s probably because I crawled into bed and decided to hibernate until Christmas. Or New Year’s. Or Maybe even Valentine’s Day.
Now, let’s talk food. The recipe I drew out of the hat comes from my dear Aunt Lindy. Back when she lived in Monroe, Louisiana, she wrote up two recipes to go into an annual cookbook for her daughter’s Montessori school. I snagged the cookbook a few years ago to copy recipes from, because those kinds of cookbooks are the best…you know, like the plastic-bound cookbooks your church, junior league, or elementary school sells to raise funds. All of the recipes are from normal people like you and me, and most of the time they are damn good recipes.
And this my friends, is one of them.
Green Chile Pork Stew
- 2.5 lbs. thick-cut pork chops, cubed
- 1 TBS. oil
- 1 cup chopped onions
- 3 garlic cloves
- 3 cups water
- 1 (28 ounce) can stewed tomatoes
- 1 (8 ounce) can green chiles
- 3 potatoes, cubed
- 1 TBS. chopped fresh cilantro (I put nearly a half a bunch of cilantro in because I love cilantro)
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 (15 ounce) can pinto beans, drained
- Cut pork into one inch cubes and brown in oil in large pot over medium heat. Add onions and garlic; sauté 3-5 minutes until tender.
- Drain, then add water, tomatoes, chiles, potatoes, and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
- Add beans and continue simmering, covered, for 20-30 more minutes until meat and vegetables are tender. Garnish with any leftover cilantro. Serve with cornbread.