A Cozy October Meal & Tucson Real Estate Insights

Happy October! With cooler mornings and evenings settling in around Tucson, it’s the perfect time to cozy up with a warm, comforting meal. Let’s embrace the start of the holiday season with local fall flavors.

Recipe: Pork & Green Chile Stew
Serves 4

Ingredients:

• 1-1 1/2 lb.pork loin 1-inch pieces

• 1 medium turnip diced

• 3 large carrots sliced

• 1 large white sweet potato, chopped

• 1/2 lb baby potatoes

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 1 28oz can Whole tomatillos (can use fresh if available about 1 lb) chopped

• 1 7oz can diced poblanos ( can sub diced green chiles but I like the flavor of poblanos more)

• 1 quart low-sodium chicken broth

• 1 T Penzey's Adobo seasoning

• Salt & pepper to taste

• Chopped fresh cilantro (optional)

• Warm tortillas for serving (optional)

  

Instructions:

1. In a large pot over medium-high heat, season pork with the Adobo, then brown in a splash of olive oil. Remove and set aside.

2. Sauté onion and garlic in the same pot until fragrant.

3. Return pork to the pot, add broth, chiles & tomatillos and simmer for 30 minutes.

4. Add veggies and simmer for another 30-45 minutes until veggies are tender.

5. Taste and adjust seasonings.

6. Serve topped with fresh cilantro, with warm tortillas on the side.

This hearty stew brings together rich, earthy fall flavors—just right for a relaxed evening as the desert air turns crisp.

Real Estate Update:
October’s pleasant weather makes it a great time to explore Tucson’s housing market. Buyers can enjoy comfortable home tours, and sellers who show off their homes in this welcoming season can attract motivated buyers. Wondering about your home’s value or ready for a move? Contact me today!