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Pork Chili & Cornbread
october 10, 2013

More tomatillos in the CSA box this week, so more pork chili. This time, a double batch. Here is a recipe from Simply Recipes that is basically the same as the one I use. It ran years ago in the SF Chronicle. Pork, tomatillos and beans are the main ingredients. We like to eat it with Deborah Madison's Buttermilk Skillet Cornbread, from Vegetarian Cooking for Everyone, p. 647.

---After dinner follow up:

I managed to make the cornbread this time and the double batch made leftovers, so I can finally photograph it tomorrow! Prep stretched over two days: Tuesday the beans cooked in the crockpot, Wednesday morning I browned the pork, cooked the onions and then put it all together in the crockpot for the rest of the day, cracking the lid just a bit to let out steam. Still good, still a family favorite!


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