Wednesday: Mexican inspired

ah ha! Cooking again!

Tonight I did something Mexican inspired to celebrate Andrea getting back and because I craved it.

I started by making a slaw from the last of the biokiste wirsing, some lime, salt, cider vinegar, peanut oil, ground coriander, and hot sauce. This I let steep while I made the rest of dinner.

The main course was smoked pork shoulder, kidney beans, and sweet corn in a chipotle sauce. I started by softening some garlic and onion in peanut oil. Then I added a couple chopped chipotles along with some adobo, large-diced (3cm) pork, a chicken boullion cube and some water. After that had cooked for a while I added canned kidney beans and a can of corn and then cooked until it was all hot.

We ate this with sour cream and topped it with rice.

nice food!