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Cook pork shoulder, green salsa, onion, cilantro, and serrano chile peppers together in a slow cooker for a tasty filling for tacos, enchiladas, and burritos.
Ingredients: white onion, roast, cilantro, peppers
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Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
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An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store.
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Get Mexican Sliced Steak and Barley Soup Recipe from Food Network
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Potatoes, peppers, onion and mushrooms are all fried up with bacon, and smothered with cheese. Top with sunnyside-up eggs (or your favorite style) and serve with toast or muffins on the side.
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Get Quick and Easy Baked Beans Recipe from Food Network
cooking.nytimes.com
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
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A spicy coconut curry sauce complements the rich flavor of duck legs. Serve over rice noodles.
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This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!
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This a quick and easy hot sauce made with canned tomatoes, jalapeno peppers, and several spices.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.