We often think about midwifing as a service specifically for laboring women, when in fact, midwifing takes into account all of the participants who have been invited into the birth space. Midwives know that by supporting the entire family, a mama will allow herself to confidently turn inward to birth her baby. Supporting the birth partner is one of the ways we can support mama, because she won’t have to worry about whether or not her family is being attended to.
It is not uncommon to step into Thrive’s family kitchen to smell a veggie soup or meat stew brewing, bringing out sweet or earthy smells like ground cumin and lime meeting tomatillos. This is when you know that Jasmine Maes is the midwife on-call.
Jasmine Maes joined Thrive late this winter as one of our trusted professional and licensed midwives. Not only does she bring seventeen years of birth experience to Thrive, she also brings a deep understanding of how nutritious food impacts families on a physiological and emotional level. At Thrive, you know it’s a good day when you show up to work and Jasmine has brought in an over sized dutch oven filled with her decadent Chile Verde Pork Stew. It’s a stew that will meet you on many levels; it soothes, it inspires, it makes you want to write a blog post about it. Her husband and two children love this meal, and so do we. And get this, this recipe was handed down to Jasmine by her mother-in-law’s best friend. These two friends met in a childbirth class in 1977 and have been sharing recipes since then.
We now share this recipe with you. Perhaps you’ll use it for Father’s Day, perhaps for an upcoming potluck, or perhaps you’ll share it with another person in your community. Enjoy, and don’t forget to let us know how it turns out!
2 Tbsp. Oil
3 pounds lean, fresh pork butt, cut into 1 ½ inch cubes
2 medium white onions, thinly sliced lengthwise
3 cloves garlic, minced
1 ½ tsp. Salt
1 tsp. Ground cumin
3/4 tsp. Dried Oregano
8 small fresh OR 1 cup canned tomatillos, finely chopped (I often use canned green salsa with tomatillos)
3 or 4 fresh Anaheim chilies OR canned green chilies, seeded & finely chopped
1 large tomato, peeled & coarsely chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken broth
2 tsp. Lime juice
4 cups cooked white rice
1/4 cup toasted, slivered almonds (I have never added this!)
Sour Cream, if desired
Heat oil in 5-6 quart dutch oven over medium heat. Add about 1/3 of pork in a single layer. Cook, stirring occasionally, until brown on all sides; remove to plate. Repeat until all pork has been browned.
Add onions and garlic to pan drippings; saute over medium heat until soft, about 4 minutes. Stir in salt, cumin & oregano.
Add tomatillos, chilies, tomato and cilantro leaves to pan; stir in stock. Heat to boiling.
Return pork to pan; reduce heat to low. Simmer, covered, until pork is tender, 1 ½ to 2 hours.
Uncover pan; increase heat to medium. Cook at low boil, stirring occasionally, until sauce is thickened, 20 to 30 minutes. Stir in lime juice. Watch partner begin to drool as the smell captivates the family’s attention.
To serve, spoon pork mixture over rice; sprinkle with almonds. Garnish with cilantro and radish slices, if desired. You can also serve it with tortillas & sour cream.