Pork recipes

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Microwave pork chops rubbed with lime, cilantro, cumin, and cayenne, dipped in garlic butter and seasoned breadcrumbs. A spiced Southwestern-style dinner ready in 35 minutes.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Tex-Mex pork stew: slow-simmered pork shoulder with black beans, corn, green chiles, and chili spice. A dump-and-go stew for the crockpot or stovetop with bold southwestern flavor.

Pork chili with artichoke hearts and white beans: a Mediterranean-leaning chili with cumin, oregano, white wine, and roma tomatoes. Lemon juice and cilantro hit at the end for brightness.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

Roast pork loin marinated overnight in ground red chiles, lime juice, cumin, oregano, and orange juice concentrate. Served with a sour cream and white wine pan sauce.

Carne adovada is a New Mexican classic where pork chops soak overnight in a bold red chile sauce with garlic and oregano, then cook low and slow until fork-tender and drenched in smoky heat.

Individual carrot-pork loaves made in the microwave with shredded carrots, oregano, and melted cheddar on top. A quick two-serving meatloaf ready in under 10 minutes of cook time.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Slow-simmered pork shoulder stew braised in beer with tomatoes, serrano chile, cumin, and cilantro. A hearty Mexican-style stew served over rice.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.

Pork with red chili sauce, braised cubes of pork shoulder simmered with chili powder, cumin, oregano, garlic, and a whisper of honey. Tender Tex-Mex taco filling for warm tortillas with rice and beans.

Mexican pork-garlic stew with hominy: slow-simmered pork shoulder and smoky chorizo built on 14 cloves of garlic, cumin, coriander, and fennel. A pozole-inspired bowl finished with lime, cilantro, and scallions.