Had three days between BC and the madness that is Southern California, so made the most of it with the kids and good food. (Like I needed more to eat after BC…) We were craving Mexican food, and the best bet for that around here is home cooking. Found some pork roasts on sale at the market and that sealed it for my dad’s chile verde recipe. Made a huge pot of it with lots of fresh cilantro, onions, jalapenos, tomatoes, tomatillo salsa, and the secret ingredient…jack cheese. That’s pretty much it–super simple and super easy. If you want to give it a shot, cut the pork into bite-size pieces, brown in canola oil, drain, then add the other ingredients and simmer for an hour or so. Can’t describe how good this makes the house smell while it’s cooking. Even if for just a brief time, it’s so good to be home.