Veracruz Night with Jen Lazzaro

Rising temps and tropical breezes inspired a Mexican themed dinner with Jen at Cafe Drake. Fresh grapefruit daiquiris - straight up, natch - were raised in a toast to the end of the work week, their tart sweetness offset by chunks of aged Parmesan a much-needed catch up in conversation. Starters were a Salad of Watercress, Kumquats and Tangerines, lightly tossed in a lemon vinaigrette (no need for that Vitamin C tablet tonight!) with toasted walnuts. Pork Stew Verde (recipe below) proved a substantial entree, spicy and rich from slow-simmered tomatillos, serrano chiles and cilantro, served alongside warm corn tortillas. Ouzo on the rocks as a digestif and Jen and Cafe D headed out for a nightcap at Williamsburg's Hugs Bar.

PORK WITH CHILE VERDE

If you can't find fresh tomatillos, use the whole canned variety, but do not substitute bottled "salsa verde" in this particular recipe; it will lend the stew an "odd" flavor. Leftovers are wonderful rolled in tortillas and baked with sauce and cheese for quick enchiladas.

3 T. olive oil / 1 1/2 lbs. pork stew chunks, cut in 1-inch pieces / 2 onions, sliced / 2 cloves garlic, minced / 6 serrano or jalapeno chiles / 1 lb. fresh tomatillos, quartered / salt / 1 T. dried oregano / 1/2 bunch chopped cilantro

1. In a large pot, brown the pork pieces in oil. This should take about 10 minutes.


2. Add the onions and saute for about 5 minutes on medium heat. Add garlic, chiles and tomatillos. Cook on a slightly higher heat for 5 more minutes.


3. Add oregano and salt to taste. Add about 2 cups of water, bring to a boil then reduce to a simmer.


4. Cook covered until pork is fork-tender, about 1 1/2 hours on very low heat. Stir from time to time.


5. Adjust seasoning - you may want to add a tablespoon of honey if stew is too tart, or more salt if needed - and serve warm.