{ photo } Teaser to upcoming post on my Chile Verde experiment

I'm working out my own recipe for Chile Verde (Mexican pork stew). Here's the basis for the sauce: tomatillos (which I've never worked with), anaheim chile (lighter green that I grew up eating all the time) and the dark pasilla (which has become my go-to chile for chile rellenos). A few more tweaks and it'll be ready for primetime.