Dinner these days is almost always a joint effort between Larry and I – between long days at work for him, and long days in culinary school for me, it’s a rare treat to have a real dinner at home.
Larry chose this guacamole recipe. It’s a bit smokey from the bacon and roasted tomatillos (which also lend a vegetal quality). This isn’t a traditional guacamole; what we’ve eaten in Mexico in the past is usually no more than avocados, tomato, and lemon or lime juice. If you ask me, avocados are good any way they’re prepared so I don’t have a preference.
I cooked pork shoulder in the pressure cooker with achiote paste and chili powder. The pressure cooker is indispensable for turning tough cuts of meat into fork-tender, delightful morsels in no time at all. I particularly love pork shoulder cooked in the pressure cooker.
The recipe for the guacamole is posted on Epicurious.
- Pressure Cooker Pork Carnitas (Food & Wine, May 2011)
- Guacamole with Bacon, Grilled Green Onions and Roasted Tomatillos (Frontera: Margaritas, Guacamoles, and Snacks)
