pork recipes
Filed Under: pork,winter,main course,american,stew,slow  

- 4 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch pieces
- 2 medium onions, chopped
- 1 1/2 pounds boiling potatoes
- 3 tablespoons vegetable oil
- 5 pounds frozen roasted New Mexican green chilies*, thawed, peeled if necessary, seeded, and chopped (wear rubber gloves)
- 2 teaspoons salt
- 8 garlic cloves
- 7 cups water

- 1 (6-lb) boneless pork shoulder, tied
- 2 tablespoons dried juniper berries
- 1 tablespoon whole black peppercorns
- 1/4 cup kosher salt
- 1 tablespoon whole allspice
- 1/4 cup packed light brown sugar

- For pork
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper

Apple and Pork Stuffing
- 1 1/2 cups canned beef broth

For gravy
- 2 tablespoons applejack brandy or brandy
- 1 teaspoon dried thyme
- 1 cup apple cider
- 1/2 teaspoon crumbled dried sage
- 2 tablespoons vegetable oil
- 1 8-pound crown roast of pork (12 ribs)
- 1 teaspoon sugar
- 4 teaspoons cornstarch

- 1/4 cup dark rum
- 2 teaspoons dried oregano
- 1 medium onion, thinly sliced
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 6 garlic cloves, minced
- 4 12-ounce pork tenderloins Orange slices
- 1/2 teaspoon ground black pepper
- Fresh cilantro sprigs
- 1/4 cup fresh lime juice
- 1/2 cup fresh orange juice
- 1 bay leaf, crumbled

- 8 ounces lean ground pork
- 2 teaspoons ground cumin
- 2 tablespoons all purpose flour
- 1 15-ounce can golden hominy, rinsed, drained
- 2 4-ounce cans diced green chilies
- 2 14 1/2-ounce cans low-salt chicken broth
- 2 cups chopped onions
- 8 tablespoons chopped fresh cilantro
- 3 tablespoons olive oil