I love the pork idea. both are counterpoint "sweet meats" to the acidity of the sauerkraut. But because I'm a child of the southwest I'd have to make some kind of green chili puree to sauce the pork with.
Dagnabit! Now I gotta do this too.
Discussion
😂 the best part about cooking is the doing part and trying new things. Hatch chilies are amazing. Don’t go over powering your risotto now…
Nah. Just a drizzle on 1/3 of the pork. Or maybe a cream of green chili soup as a side. Been wanting to reverse engineer that one ever since we had it served to us in Lubbock.
Pretty sure its a creme potato soup base (chicken stock) with enough green chili to make it green in color and slightly "warm" to the palate.