Celebrating Solstice, End of the Known World, or…. Flaming Pork Tomatillo Stew Day?

explosion

You know it’s coming……………………December 21st…………………just 4 days until the end of the Mayan calendar………so, get ready……………to…………….slam down some mighty fine grub! Hey, you might as well go out with a smile on your face. Seriously, though, why worry about an ancient tribe that failed to predict their own demise? I guess they weren’t so smart after all.

Did you know that there have been no fewer than ten failed Doomsday Prophecies to fill Earth’s inhabitants with fear and dread? I’m pretty sure that I would have met each one of these apocalyptic events with the same foodie-fervor that led me to proclaim December 21, 2012 as Flaming Pork Tomatillo Stew Day. Now….you’ve got to be wondering, like me….what would a true foodie have eaten during the following galactic meltdowns…………

A.D. 65 Eruption of Mt. Vesuvias-”As long as the mountain is going to be spewing fire, slap some dough on that rock, and let’s have ourselves a fire-roasted pizza.”
1666 The Great Fire of London-”The evil #666 may bring forth a world ravaging fire, but before it does, let’s fan the flames for a toasty London BBQ. Rotisserie pig anyone?”
1910 Hailey’s Comet-“Before the tail of this comet ends life as we know it, why don’t we whip up a little drink and pray for the coming of a Tequila Sunrise?”

I know, I know. That’s all ancient history. We’re much more scientific about our end-of-the-world-predictions these days……right. I mean…..really smart scientists have studied plantary alignment according to the 5,125.37-year Mayan calendars. And surely the internet scholars who claim, ”The structure of time collapses into a state of infinite novelty in 2012″ must be onto something….right? Piffle! How do they think up this stuff?

Not that December 21st is without meaning. It means a heck of lot to everyone I know. It means daylight hours begin extending……less commuting in the dark…..a slow extraction from hibernation……….we’re heading for spring!

Won’t you join me in proclaiming December 21st as Flaming Pork Tomatillo Stew Day? I promise that it’ll be a lot more fun than dodging exploding planets and grasping for space rocks as you hurtle through gravity-free galaxies. I’m pretty sure the Mayans would have stuck around a lot longer if they had this recipe to warm their belly-fires until spring.

photo-212

Flaming Pork Tomatillo Stew

1 lb. pork stew meat
2-3 Tbsp. olive oil or coconut oil
1 large onion, chopped
2 celery stalks, chopped
2 tbsp. flour (I used gluten-free brown-rice flour)
4 cloves garlic
1/2 tsp. thyme
1 tsp. cumin
1/2 tsp. salt
2-3 cups chicken or beef broth
2 large carrots
2 large potatoes
1 cup chopped cauliflower
1 bay leaf
2-4 tsp. chiles with adobo sauce
2 cans salse verde (tomatillo sauce)

Precook potatoes and carrots in boiling water until almost, but not quite soft. Set aside. Quickly brown the outsides of the pork cubes in 1 Tbsp. oil. Remove from pan. Brown onions and celery before adding an additional 1-2 Tbsp. oil and 2 Tbsp. flour. Slowly add broth, stirring with a whisk until each addition is thick and smooth before adding additional liquid. Add all ingredients to the crock pot. Simmer 4-8 hours. Enjoy!