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@peraaa2.0: #peraaa

peraaa2.0
peraaa2.0
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Region: BD
Sunday 11 October 2026 20:06:43 GMT
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Comments

md.noman..6090
MD NOMAN 6090 :
Night duty kore o santi nai 🤣
2026-10-11 20:10:47
6
love_to_dream143
Nayeem Islam Shobuj :
wow
2026-10-15 20:54:54
0
rejaul.02
R🏳️ :
i
2026-10-11 20:20:58
1
deshymix
DeshyMix :
I love you
2026-10-12 12:15:06
1
ismam.74
Tufajjol Ismam :
Peraaa 💋
2026-10-12 06:11:49
1
lover.ofargentina
Arif Islam ❤️‍🩹🫶🌼 :
2026-10-15 08:00:23
0
userszlzectdfw
userszlzectdfw :
2026-10-14 02:06:55
0
mahim.sky
Mahim :
2026-10-11 20:10:31
0
labib123555
sk Labib@ :
2026-10-12 05:46:23
0
realabir420
PASAA VA!  :
2026-10-13 11:56:51
0
ashafaqurrahman
ashafaqurrahman :
2026-10-12 12:42:32
1
user982611761
(..Nupur..)🫠 :
নাভির সেই রিং টা কই 🫠
2026-10-14 13:35:40
0
jubayer..94
JUBEL🔪 :
Dudu 💋🙌🏻
2026-10-14 14:50:53
0
romantic.boy5504
Romantic Boy🫣 :
sexy
2026-10-12 15:16:06
0
amdadhossain13
Amdad Hossain :
🌺🌺🌺
2026-10-15 07:21:34
0
.ki.rag.korla1
𝔽𝕒𝕙𝕚𝕞 𝔹𝕦𝕫𝕫🧃 :
💗💗💗
2026-10-12 06:09:28
0
sadekul_islam6
Rj_Sadekul_islam :
😍😍😍
2026-10-14 12:09:53
0
u.hai.mong.marma
mix Rakhing 🚭🫂✅ :
😂😂😂
2026-10-16 08:10:50
0
sakibvaii08
Sakib Vaii⚡️ :
🖤🖤🖤
2026-10-13 07:44:07
0
rifat_hasan_499
Rifuuu ✨️ :
😍😍😍
2026-10-13 15:00:20
0
m.a.he.d.i3
M A HE D I :
🥰🥰🥰
2026-10-14 18:08:10
0
whatwesayistruth5151
whatwesayistruth :
🥵🥵🥵
2026-10-16 15:33:56
0
labib123555
sk Labib@ :
[Big LOL][Big LOL][Big LOL]
2026-10-12 05:46:12
0
sha_fiqul_islam
- 𝐒 𝟒 𝐉 !i 𝐃 🚩 :
😭😭😭
2026-10-11 20:20:44
0
alifu_hereee1
☆-𝐀𝐥𝗎𝗎!•🐿️ :
😭
2026-10-11 20:09:17
0
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Traditional Hatch Green Chile Stew RECIPE-COOKING WITH BRIGHT EYES Warm, comforting, and packed with bold chile flavor, this family-style favorite is delicious with fresh tortillas for soaking up every last spoonful! 1 hr 50 min 6 servings Medium 🛒 Ingredients 1. 2 tbsp olive oil or vegetable oil 2. 2 lbs pork shoulder or pork butt, cut into 1-inch cubes 3. ½ cup chopped white onion 4. 1 garlic clove, minced 5. ¼ cup all-purpose flour 6. 2 cups fresh tomatoes, peeled and chopped 7. 2 cups roasted, peeled, and chopped Hatch green chiles 8. 1 fresh jalapeño, finely chopped 9. 1 tsp salt, or to taste 10. 1 tsp ground black pepper 11. 1 tsp sugar (optional, to balance acidity) 12. 1 cup chicken or beef broth, plus more as needed 13. 2–3 large russet potatoes, peeled and diced (optional) 👩‍🍳 Instructions 1. Brown the Pork: Heat oil in a large Dutch oven over medium-high heat. Add pork in batches and sear until lightly browned on all sides, about 5–7 minutes per batch. 2. Sauté the Aromatics: Return all the pork to the pot. Add chopped onion and garlic. Cook for 2–3 minutes, stirring until fragrant and softened. 3. Add the Flour: Sprinkle flour over the pork and vegetables. Stir well and cook for 1–2 minutes to remove the raw flour taste. 4. Add Tomatoes and Chiles: Stir in chopped tomatoes, roasted Hatch green chiles, and fresh jalapeño. Mix until everything is evenly combined. 5. Season the Stew: Add salt, black pepper, sugar, and broth. Stir thoroughly, scraping up the flavorful browned bits from the bottom of the pot. 6. Simmer Slowly: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1–1½ hours, stirring occasionally, until the pork becomes fork-tender. Add extra broth if the stew becomes too thick. 7. Add the Potatoes: If using potatoes, stir them into the stew during the last 25–30 minutes of cooking. Add enough broth to keep everything gently simmering. 8. Adjust the Consistency: For a thicker stew, simmer uncovered for another 5–10 minutes. For a thinner consistency, add a splash of warm broth. 9. Taste and Adjust: Check the seasoning and add more salt, pepper, or roasted green chile if desired. 10. Serve and Enjoy: Ladle the hot stew into bowls and serve with warm flour tortillas or freshly made corn tortillas.
Traditional Hatch Green Chile Stew RECIPE-COOKING WITH BRIGHT EYES Warm, comforting, and packed with bold chile flavor, this family-style favorite is delicious with fresh tortillas for soaking up every last spoonful! 1 hr 50 min 6 servings Medium 🛒 Ingredients 1. 2 tbsp olive oil or vegetable oil 2. 2 lbs pork shoulder or pork butt, cut into 1-inch cubes 3. ½ cup chopped white onion 4. 1 garlic clove, minced 5. ¼ cup all-purpose flour 6. 2 cups fresh tomatoes, peeled and chopped 7. 2 cups roasted, peeled, and chopped Hatch green chiles 8. 1 fresh jalapeño, finely chopped 9. 1 tsp salt, or to taste 10. 1 tsp ground black pepper 11. 1 tsp sugar (optional, to balance acidity) 12. 1 cup chicken or beef broth, plus more as needed 13. 2–3 large russet potatoes, peeled and diced (optional) 👩‍🍳 Instructions 1. Brown the Pork: Heat oil in a large Dutch oven over medium-high heat. Add pork in batches and sear until lightly browned on all sides, about 5–7 minutes per batch. 2. Sauté the Aromatics: Return all the pork to the pot. Add chopped onion and garlic. Cook for 2–3 minutes, stirring until fragrant and softened. 3. Add the Flour: Sprinkle flour over the pork and vegetables. Stir well and cook for 1–2 minutes to remove the raw flour taste. 4. Add Tomatoes and Chiles: Stir in chopped tomatoes, roasted Hatch green chiles, and fresh jalapeño. Mix until everything is evenly combined. 5. Season the Stew: Add salt, black pepper, sugar, and broth. Stir thoroughly, scraping up the flavorful browned bits from the bottom of the pot. 6. Simmer Slowly: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1–1½ hours, stirring occasionally, until the pork becomes fork-tender. Add extra broth if the stew becomes too thick. 7. Add the Potatoes: If using potatoes, stir them into the stew during the last 25–30 minutes of cooking. Add enough broth to keep everything gently simmering. 8. Adjust the Consistency: For a thicker stew, simmer uncovered for another 5–10 minutes. For a thinner consistency, add a splash of warm broth. 9. Taste and Adjust: Check the seasoning and add more salt, pepper, or roasted green chile if desired. 10. Serve and Enjoy: Ladle the hot stew into bowls and serve with warm flour tortillas or freshly made corn tortillas.

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