Crock Pot Chile Verde by Nancy Miyasaki

This is a super easy and delicious Chile Verde. We make a great Chile Verde from scratch with fresh tomatillos, but it's a lot of work. If you're tight for time, this recipe is 90% as good with a third the effort. The canned green salsa is made from tomatillos and the combination is really delicious. You can probably find a larger…

Crockpot Carne Adovada Recipe by John Spottiswood

We had this for dinner tonight and it was fantastic. The complexity of flavors - sweet, salty, spicy, and savory - is really amazing. It's better than 99% of the dishes I've ever been served in a mexican restaurant. I loved the carne adovada I had in Santa Fe, but I honestly don't remember any that matched this. If you try this…

Pork Goulash by John Spottiswood

This recipe sounds common, but it originates from the Boston Ritz Carlton where it was one of their three signature dishes for a long time. Once you taste it, you'll understand why such a common sounding dish could fare so well at the Ritz. It's awesome! It was captured by James Villas in one of my all-time favorite…

Pork Stew with Wine by John Spottiswood

This is another phenomenal recipe that I adapted from a recipe from James Villas in Stews, Bogs, and Burgoos. I still have not found a recipe from this book that is not amazing. Anyway, don't be thrown off by the fruit in this recipe. It blends in with the wine, meat and vegetables to make a luscious combination. This recipe…

Chiapas Pot Roasted Pork - Cochito Chiapaneco by John Spottiswood

I adapted this delicious, crispy-edged meat recipe from Rick Bayless's Mexican Kitchen. Nancy and I used to eat at his restaurant, the Frontera Grill, when we lived in Chicago. I served this over black beans and rice along with my spicy Ropa Vieja recipe and it was a huge hit. This would be a great alternative to carnitas for a…

Slow cooker pork stew - chile verde by Nancy Miyasaki

This is an easy and tasty version of chile verde that I adapted from a slow cooker cookbook. This keeps very well for 3-4 days, and honestly tastes as good if not better reheated. You can also serve it inside tortillas as a taco or burrito for a second meal. Enjoy!

Pork, Sweet Potato and Poblano Stew by John Spottiswood

I adapted this recipe from one on Simply Recipes, and it is really delicious. I doubled the onion, garlic, poblano, cumin and sauce from her recipe, and quadrupled the sweet potato. The result was a delicious, juicy stew that had a nice balance of vegetables and meat. I'm sure the original recipe is great too, but I'd highly…

Country style ribs and vegetables--Slow Cooked by Nancy Miyasaki

These tender country style ribs, slow cooked with tomatoes, peppers and onions, are yummy. We served them with a heap of pasta flavored with garlic and olive oil. Rice or a crusty bread, possibly even corn bread, would be yummy too.

A Different Pork Pozole by Bob Vincent

This is a different take on Pozole that I concocted over the weeked. It is heavy on pork/chorizo with less Hominy than most recipes. I smoked the pork/chorizo with Mesquite wood for added flavor but browned in oil would be fine if you don't have a smoker. I also added celery, carrots and a couple of red potatoes. I used canned…

Pork and Hominy Stew by Robyn Savoie

This savory combination could be described as a posole -- a thick, hearty Mexican soup traditionally served as a main course at Christmas. Sprinkle shredded radishes over the top for a festive presentation.

Hearty Pork Stew with Pumpkin by John Spottiswood

This is a great stew for making in a big pot on a cool day in the Spring or Fall. We serve it over rice, but it would also go nicely over pasta or with an artisan style bread.

Pork & Bean Stew by Gretchen Wasniewski

Fast & Easy dinner for 5!

Sweet n' Sour Chorizo Stew/Soup by "Cheffie Cooks"

Serve this delicious soup/stew year round! Freezes well also.

Pork and Poblano Stew by David St. John