I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.
I am a fan of both pork and dishes that can be made in a slow-cooker which means this dish wins on two counts. In fact it is so easy to make that I threw it together in 20 minutes before I left the house for an entire day of chocolate tasting. Win-win.
Pork and cannellini beans are both creamy and a bit heavy in and of themselves so they pair really well with the tang of tomatillos and the spice of chiles in escabeche. I will warn you though that this dish is a bit spicy. Arnold in particular was not pleased. When I came home "exhausted" after a long day of eating chocolate and tacos in San Francisco he pointed at the dish and said accusingly "I thought my mouth would burn off."
I pulled out one of my Dad's many pearls of wisdom. "Oh well, that's more for me."