Way back when it was still winter here in Texas, we had a snow/ice storm.  While we were “snowed in,” Dan wanted to cook some comfort food, but something a little different than the usual stew, chili or casserole.   He found this recipe, which incorporates pork, jalapenos, tomatillos and other yummy Tex-Mex ingredients.  The “verde” in this dish comes from the deliciously tart tomatillos, perfectly balanced against the spice of the jalepeno peppers.

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One of the main reasons we live in Texas is the weather, which we appreciate most in the Spring and Fall.  Lots of people think that living in Texas, we don’t really get to experience the four traditional “seasons,” but we do.  It’s just that two of them — Spring and Fall — happen to be rather short.  Here in Dallas, we are lucky enough to still be having some Spring weather, unlike our poor friends and family further south, who are already experiencing the heat and humidity for which the Houston area is infamous.  No matter the weather, we grill pretty much year-round.  Yet the warm (but not too warm!) temps and sunny, cloud-free days definitely have me drawn to our grilling cookbooks when searching for recipes these days.  This pork recipe is one we have had many times before, but for some reason we usually only cook it during warm weather months.  Maybe it’s something about the kebab itself — perhaps the idea of grilling almost your entire meal on a “stick” evokes memories/thoughts of summer days and nights roasting hot dogs and marshmallows around a campfire.  We decided to enjoy this nostalgic feeling and kick off our short window of Spring with pork kebabs.  Check back in about a month (or less) for recipes involving refrigeration and bitching about how it’s already too hot to be outside.

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