Now, doesn't that just make your mouth water? Roasted chile pods flecked with char and turned into a soupy warm bath for some tender chunks of pork.... Yum.
It all came from a place I wouldn't have found without Jane and Michael Stern and their book RoadFood. Thanks, you two, and thank you to B & E Burrito in Hatch, NM for their fantastic way they can handle their green.
