Mexican pork tenderloins with guavas: Escalopas de cerdo con guayabas
Roast pork loin stuffed with apples: Lomo de puerco con manzanas
This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice.
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Roast pork with ancho chile, honey and cilantro sauce: Puerco al horno con salsa de chile ancho, miel y cilantro
If you don't have the time or inclination to roast the pork, or you cook for only one or two people, try the sauce with pan fried or grilled pork chops.
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Zacatecas style enchiladas: Enchiladas zacatecanos
The word "zacatecano" used to describe a dish quite often indicates that it contains the combination of poblano chiles and cream.
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Speaking of picadillo
Some of the posts on the Kitchen Forum got me thinking about picadillo the other day. Since I didn't have any ground beef, I made something similar with the ingredients I had. You couldn't quite call i...
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Stuffed Roast Loin of Pork: Lomo de Puerco Relleno
This dish is usually associated with festive occasions in Mexico. I have had it at weddings and New Year's celebrations, but it would be fine for any special dinner such as a birthday. Most butchers wi...
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Tortas Ahogadas: Tortas with Tomato Sauce
Ahogadas means "drowned", an apt word to describe these sandwiches on a French roll, filled with meat and bathed with tomato sauce. While some restaurants and food stalls automatically top the tortas w...
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Pork Chops with Tamarind Orange Glaze: Chuletas de Puerco con Tamarindo y Naranja
This recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather...
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Pork loin cooked in orange juice: Lomo en jugo de naranja
This recipe, taught to me many years ago by Isabel Hoyos Gomez, is standard Central Mexican "company" fare. I especially like to make this in the winter, when small trucks drive around the neighborhood...
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Pork with apricot-chile sauce: Puerco con salsa de chabacanos y chile
This dish uses the Mexican stewing technique of cooking the meat separately, then using its broth in making a sauce in which the meat is cooked further. Pork is a natural with fruit sauces, and the sho...
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Mexican Pot Roast: Cuete Mechado
Cuete, or boneless round roast, is a very lean cut and requires larding, which Mexican cooks do with pieces of bacon and sometimes with serrano ham as well. This version uses both. Leftovers are good c...
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Chiles in walnut sauce: Chiles en nogada
Several years ago, I gave a recipe for a simplified version of chiles en nogada. This one, while a bit more labor-intensive, is exquisite and a great project for making with family and friends. We h...
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Pork and hominy Soup: Pozole
The days of soaking hominy kernels - cacahuazintle - in calcified water and peeling each one individually are fading fast, thanks to the pre-cleaned hominy that comes in packages in the refriger...
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Marinated pork stew: Tatemado
From tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot....
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Herbed Green Mole: Mole Verde con Hierbas
Green mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles - the seven famous moles, each with a distinctive color, flavor and arom...
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Codillo Aquiahuac
Codillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most ...
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Baked Marinated Pork: Cochinita Pibil
This is the quintessential Yucatecan dish, from a region that is quite possibly the "capital" of leaf-wrapped foods. The color and flavor of the marinade are characterized by achiote, or annatto seed. ...
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Juana Perez' Pork With Greens: Puerco con Verdolagas de Juana Perez
I first met Juana Perez when she came to work in our house in Cholula. Born and raised in the surrounding countryside, Juana was a fount of local folklore, insight and wisdom. She was never happier tha...
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Basic White Pozole: Pozole Blanco
Some pozole recipes call for cooking the corn and the meat separately; however, I prefer the method presented in Adela Fernandez' La Tradicional Cocina Mexicana. The exception to this is chicken whi...
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Pierna Al Horno
Ingredientes:
1 pierna de puerco sin hueso (aproximadamente 3 kilos)
6 rebanadas de jamón
6 rebanadas de tocino
6 dientes de ajo
10 pimientas negras
2 ó 3 tazas de vin...
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Mexican Pork Chops: Chuletas De Puerco Con Chile Verde
Submitted by: Bruce McKay
Recipe modified from recipe compilation by Amalia Ruiz Clark
Serves: 4
4 pork chops, 3/4" to 1" thick
pinch: seasoned salt and seasoned pepper
1/4 C. flour
...
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Mexican Meat Loaf: Pastel de Carne
Serves 8
Ingredients:
1/2 kilo ground beef
1/2 kilo ground pork
8 large sausages
4 eggs
1 poblano peppers, cleaned, seeds and veins removed and chopped
1/2 onion, cho...
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Roast Pork: Pierna al horno
Ingredients:
1 4 - 5 lb. pork ham
6 slices sandwich ham, chopped
6 slice bacon, chopped
6 garlic cloves
10 black peppercorns
2 or 3 C. vinegar
salt to taste
...
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Birria Stew: Birria
Ingredients:
1/2 kilo of pork, cubed
1/2 kilo of beef, cubed
5 peppercorns
1 clove of garlic
1 small piece (cube) of sweet chocolate
1/2 onion
1 tsp. oregano
2...
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Cochinita Pibil
Serves 6
Ingredients:
1 kg. pork shank
1/2 bar of achiote
2 garlic cloves
6 whole peppercorns
1/4 C. vinegar
1/4 C. lime juice
2 Tbsp.. chicken consomé
11/...
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