Porc Fermier (Farmer's Pork)

1 kg. pork roast
6 yellow potatoes
4 carrots
4 stalks celery
6 branches of parsley
1 bouquet garni
2 large (4 small) chicken bouillon cubes
6 black peppercorns
50 g. butter
50 g. flour
20 cl. milk
100 g. grated gruyere or emmental cheese

Place the pork in a large pot, cover with cold water, and bring to a boil. Drain, rinse, and cover with fresh cold water. Add 3 branches parsley, peppercorns, bouquet garni, and bouillon cubes. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 45 minutes.

Peel the carrots and cut carrots into discs. Cut potatoes into cubes. Slice the celery. Add the vegetables to the pot and cook 20 minutes after it returns to a boil. Drain, reserving 30 cl. of the cooking liquid.

Cube pork, removing any remaining fat. Place pork and vegetables in a large gratin dish.

Prepare the cheese sauce: melt the butter in a saucepan, then add flour, whisking vigorously, and cook for 1 minute. Gradually add the reserved cooking liquid and milk to the pan, whisking constantly. Bring to a boil while stirring, and let simmer 2-3 minutes, until it thickens. Add 3/4 of the cheese; salt and pepper to taste.

Preheat the oven to 180 degrees Celsius. Pour the sauce over the pork and vegetables, then sprinkle with the remaining cheese. Bake 30 minutes. Sprinkle with minced parsley and serve immediately.

Green Pork Chili

Green Pork Chili
serves 8

1 pound tomatillos (husks removed), washed
2 T. olive oil
4 pounds boneless country-style pork ribs, trimmed and cut into 1" chunks
coarse salt and ground pepper
2 4-oz. cans diced green chiles
1 T. dried oregano
1 large onion, chopped
5 garlic cloves, crushed
2 jalapeno peppers, ribs and seeds removed for less heat (I used one because that's all I had)
1/3 c. chopped fresh cilantro (I forgot it)
shredded cheddar and lime wedges for serving

In a blender, purée tomatillos until smooth; set aside.

In a 5-quart Dutch oven or heavy pot, heat oil over med. high heat. Season pork with salt and pepper. Working in batches, brown pork, 6-8 minutes per batch.

Return pork (with any juices) to pot. Add tomatillos, green chiles, oregano, onion, garlic, jalapenos, and 1 cup water; season with salt and pepper, and stir. Bring to a boil; reduce to a simmer. Cover, and cook, stirring occasionally, until pork is tender, about 2 hours. (To store, refrigerate for up to 3 days, or freeze for up to 3 months.)

Just before serving, stir in chopped cilantro; serve chili with grated cheddar and lime wedges.

(It was more watery than I was expecting, so I served it over cooked rice. Yum.)