Roasted Garlic

You hear it all the time.

You have to “layer flavors” when you’re cooking. Well, what the heck does that mean? Load up on ingredients? Add tons of spices? Continue reading “Roasted Garlic”

FWD: Pulled Pork in Roasted Tomatillo Poblano Sauce

Last year a very good friend of mine who owns a cooking school in Colorado asked me for my Pulled Pork in Roasted Tomatillo Poblano Sauce recipe to share with her students / customers.  I quickly wrote everything out and forwarded it on its way.  Recently, I ran across my email, and I decided it fit perfectly with what I’m doing now and decided to share.  Below is the email I sent to Katy – the recipe is a work of love, and I’m inspired to make it again… maybe I’ll post some pics.

2 or 3 pounds of pork (tenderloin or pork roast – whatever tickles your fancy)
12 Tomatillos (medium)
4 Tomatoes (large)
4 Poblano Peppers (large)
2 Red Bell Peppers (large)
2 Onions (large)

Continue reading “FWD: Pulled Pork in Roasted Tomatillo Poblano Sauce”

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