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Cuisine  >  Recipes with ingredient “pork”
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Showing 1—25 of 40 results

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente by Karen Hursh Graber

In the northern and central parts of the state, southern Puebla is called " tierra caliente"- hot land - although it can get chilly in winter, especially in the mountains. Most pozole is made with ho... read more
pork main-dishes soups rice-and-grains Puebla

Chiles in Walnut Sauce: Chiles en Nogada by Karen Hursh Graber

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... read more
fruit pork main-dishes

Pork and Hominy Soup: Pozole by Karen Hursh Graber

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... read more
pork main-dishes soups rice-and-grains

Marinated Pork Stew: Tatemado by Karen Hursh Graber

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.... read more
pork main-dishes soups Colima

Herbed Green Mole: Mole Verde con Hierbas by Karen Hursh Graber

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... read more
pork main-dishes mole-and-pipian soups Oaxaca

Mexican Pot Roast: Cuete Mechado by Karen Hursh Graber

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... read more
pork meat main-dishes

Codillo Aquiahuac by Karen Hursh Graber

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 ... read more
vegetables pork main-dishes Tlaxcala

Yucatecan-Style Beans: Frijoles Estilo Yucateco by Karen Hursh Graber

Since pre-Hispanic times, the Maya people of the Yucatan have eaten either the black beans known as buul or the larger, light-colored beans called ibes, usually cooked in water in which chiles have bee... read more
vegetables pork beans Yucatán

Central Mexican Style Meat Stew: Puchero del Valle de Mexico by Karen Hursh Graber

This is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, w... read more
vegetables pork meat main-dishes soups

Zacatecas Style Enchiladas: Enchiladas Zacatecanos by Karen Hursh Graber

The word "zacatecano" used to describe a dish quite often indicates that it contains the combination of poblano chiles and cream. Ingredients: 12 corn tortillas vegetable oil as neces... read more
cheese pork masa main-dishes Zacatecas

Baked Marinated Pork: Cochinita Pibil by Karen Hursh Graber

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. ... read more
fruit pork main-dishes salsas Yucatán Peninsula

Savory Braised Pork: Asado de Boda by Karen Hursh Graber

As its name implies, this dish is traditionally served at weddings. The addition of chocolate makes it reminiscent of mole poblano, but the depth of flavor is achieved with far fewer ingredients. On... read more
pork main-dishes spices Zacatecas

Pork Tenderloins with Guavas: Escalopas de Cerdo con Guayabas by Karen Hursh Graber

The Mexicans, like the Chinese, have created some wonderful dishes combining pork with fruit. This dish, an example of the inventiveness of nouvelle Mexican cuisine, has the same sweet-and-sour tangine... read more
fruit pork main-dishes

Juana Perez' Pork With Greens: Puerco con Verdolagas de Juana Perez by Karen Hursh Graber

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... read more
vegetables pork masa main-dishes

Basic White Pozole: Pozole Blanco by Karen Hursh Graber

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... read more
pork masa main-dishes soups rice-and-grains

Chile Seed Pipian: Pipián de Semillas de Chile by Karen Hursh Graber

It is customary for Mexican cooks to save the seeds they remove from dried chiles and store them, mixing several varieties in the same jar. This traditional recipe from El Bajio restaurant in Mexico Ci... read more
pork meat main-dishes salsas México D.F.

Tortas Ahogadas: Tortas with Tomato Sauce by Karen Hursh Graber

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... read more
pork main-dishes Jalisco

Stuffed Roast Loin of Pork: Lomo de Puerco Relleno by Karen Hursh Graber

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... read more
fruit pork main-dishes

Cowboy Beans: Frijoles Charros by Karen Hursh Graber

A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi... read more
vegetables pork side-dishes beans Tamaulipas

Braised Pork with Pumpkin: Carnitas con Calabaza by Karen Hursh Graber

Although carnitas are a specialty of Michoacan, serving them with pumpkin is more common in Veracruz, where I bought a hard, meaty, pale orange pumpkin and carried it back to Oaxaca to make this d... read more
vegetables pork main-dishes

Beef Roullades in Green Mole: Bistec en Relleno con Mole Verde by Karen Hursh Graber

Ingredients: For the beef roullades: thinly sliced beef raw bacon and ham, sliced into strips raw potato, cut french fry style string beans cut into 1" pieces ... read more
vegetables pork meat mole-and-pipian

Stuffed Chiles in Nogada Sauce: Chiles en Nogada by Karen Hursh Graber

There are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, whit... read more
vegetables fruit pork meat main-dishes

Oyster Mushroom Frittata: Tortilla de Huevo con Cazahuates by Karen Hursh Graber

Cazahuatenanacatl is the Nahuatl name for oyster mushrooms. While these delicious, meaty mushrooms may be difficult to pronounce in Nahuatl, they are very easy to eat in a variety of dishes. The follow... read more
eggs pork breakfast Morelos

Stewed pork with chipotle tostadas: Tinga Poblana by Karen Hursh Graber

Tinga is a basically a stewed pork dish, cooked with a chipotle sauce and most commonly served on tostadas. A chipotle is a dried jalapeño with a wonderful, smokey flavor. The ... read more
vegetables pork masa main-dishes Puebla

Pierna Al Horno by Ana María Flores Sánchez

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... read more
pork main-dishes
Showing 1—25 of 40 results