Pork recipes

Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.

Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.

Authentic homemade mincemeat with beef, pork, raisins, dried apricots and peaches, apples, brown sugar, and warm spices simmered together. The traditional meat-based filling for old-fashioned Christmas mince pies.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Carnitas made by simmering pork shoulder in chicken broth with chipotle, coriander, and cumin, then crisping under high heat until the edges shatter. Mexican shredded pork for tacos, burritos, and bowls.

Beef rump roast stuffed with olives, garlic, and salt pork, then braised low and slow in crushed tomatoes with raisins and onions. A Sicilian Sunday dinner classic.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.

Sweet and sour chili ribs baked low and slow with brown sugar, vinegar, ketchup, and Worcestershire sauce. Fall-off-the-bone pork ribs with a tangy, sticky glaze.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.

Idaho-style saucey baked beans with pinto beans, salt pork, molasses, brown sugar, ketchup, and dry mustard, slow-baked for 3 to 4 hours until thick and saucy.

Oven-baked pork ribs glazed with a thick, sticky pineapple-brown sugar sauce spiked with Worcestershire and beef bouillon. Slow-baked until tender, then finished at high heat for a caramelized crust.

Make your pasta dishes hearty with this tantalizing meat sauce that will make everyone want more.

Slow cooker stuffed green peppers filled with ground beef, pork and beans, mustard, and tomato sauce. Topped with crispy French fried onions for crunch.

Original San Antone chili is authentic 19th-century Texas chili con carne: cubed beef and pork seared in suet, simmered in beef stock with ancho chile puree, garlic, and cumin. No beans, no tomato, all meat and chile.