March Madness, it might mean NCAA basketball to you - Sweet Sixteen, Final Four, and all that - but around here it means cleaning out the freezer. Every year a mental lightbulb clicks on in March, a reminder to inventory the freezer and plan meals around whatever turns up. This year was even more challenging than usual.
I admit to being an enthusiastic grocery shopper, always tempted by bargains in the meat department. And as a result the freezer held far too many frozen treasures. Could we eat our way through all of this before moving aboard the boat in mid-April?
The four freezer shelves were marvels of neatly wrapped/labeled/dated packages, each shelf well organized by content. Fruits and vegetables on the top shelf; butter, bread, tortillas and puff pastry, etc. on the second shelf and so on. Surveying the bottom shelf I found steaks, chicken pieces, ground lamb, pork chops, pork tenderloin, pork shoulder, bacon, ground pork, chorizo sausage… hey, what’s with all of that pork?
Near the end of the month the task looked promising, with fewer packages and a lot of empty space… except for some pork, still lurking there, on that bottom shelf. Chili Verde to the rescue. It’s good as a stand-alone meal, terrific as a taco or enchilada filling, and has filled an omelet or two. Any leftovers could be frozen and travel to the boat with us, arrival dinner or something.
I'll share the base recipe, but confess I frequently adjust it. I should also 'fess up to a total lack of photos. I sliced, chopped, sauteed, stirred and simmered without a single picture. We ate it once, twice and then again without one shot. Maybe next time.