Cuban Pork by John Spottiswood

I adapted this recipe from a very popular cuban pork recipe on Allrecipes. I used boneless country style ribs instead of pork roast, because they were on sale and easier! I also boiled instead of roasting, because I find it makes the pork even more tender. I was very happy with the results. Incredibly flavorful and wonderful over…

Mexican Pozole I (Posole) by Salad Foodie

A hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.)

Italian Sausage Goulash by Joanna Spray

Perfect goulash for those cold winter nights. Mild italian sausage brings the perfect flavor to the broth. Feel free to use fresh mushrooms, if you do, add them when you are browning the sausage.

Parmesan-crusted Polenta with Sausage over mushroom Ragout by pescador

The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.

MODERN BOSSAM (BRAISED & BOILED PORK W LETTUCE WRAPS) by mykoreaneats