Today, I’ve been hankering for a little taste of Bombay, so I had some eggs bhurji for breakfast and am gonna whip up some pav bhaji for dinner.
Tonight is ham steak, potatoes au gratin, and asparagus.
We’re doing this tonight:
http://www.rickbayless.com/recipe/slow-cooked-pork-stew-with-tomatillos-mushrooms-and-potatoes/
Nothing special tonight, though I have lots of meaty leftovers. I didn’t feel like heating anything up, so I settled for a couple of tuna fish sandwiches with slices of dill cheese, dill potato chips, and some orange soda.
Had leftover green tomatoe and chickpea soup. Added some roasted turkey to it. Should be good.
Awesome. I’ll be interested in hearing how you like the tomatillos sliced like that, rather than blended a bit more.
Turkey sammich with garlic, chili peppers, parmigiano and a tiny bit of honey.
Don’t knock it 'till you’ve tried it.
We’ll find out; my wife put it in the crock-pot earlier, so I’m curious whether they’ll even have much structural integrity at all by the time we eat.
Turns out my wife didn’t put it in the crock-pot until like 3:30, so it wasn’t done by dinner time. It’s tonight’s dinner though, and it smelled awesome when I got home, so I’m kind of excited.
From what I can tell, the tomatillos mostly turned to mush, leaving pieces of potato, pork and poblano pepper floating around.
1 butternut squash + 1 whole onion: peeled, cubed, roasted
1/2 lb. ground beef
1 can beans (I used navy, because that’s what I had)
around 1/2 can chopped tomatoes (I had leftovers)
I added chili powder and a very healthy dose of red pepper flakes, plus a couple bay leaves. It was goooooood! 
Sweet and spicy and savory all at the same time.
bump, I bet the tomatillos thickened the sauce nicely.
The thing I’ve discovered about crock pots is that they always seem to produce a lot more liquid than what I initially put in. And by the time the meat is done, everything else has pretty much turned to mush.
I guess I need to experiment more… 
Noted and logged. Thank you!
They did- they essentially dissolved, leaving a stew consisting of chunks of pork, pieces of poblano pepper, chunks of potato and a fairly thick sauce. The only downside is that there were some stringy vegetable bits from somewhere- the poblanos, I suspect.
Oddly enough, I had it in my mind that it would be a pretty intense soup, and that surprisingly wasn’t the case. It was very good mind you, but not exactly intense. Definitely not spicy, and not overwhelmingly poblano or tomatillo flavored either.
You could serve it to just about anyone with success.
My wife and I were speculating on whether Anaheims or some other relatively mild chile might be more assertive in the dish in terms of chile flavor.