33 pork stock recipes

Wesley Pitts' award-winning Texas chili with beef chuck, ground pork, beer, mole powder, and masa harina thickening. The legendary Terlingua competition formula.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

Pierre's chili with a beef and pork blend, kidney beans, crushed tomatoes, cumin, oregano, and chili powder. Garnished with Monterey Jack, sour cream, and lime wedges.

Traditional Quebec tourtiere with spiced pork filling, mashed potatoes, and a homemade hot-water crust, served with a mushroom and herb gravy. A French-Canadian meat pie classic.

Saffron-scented rice loaded with chorizo, pork, squid, and clams, studded with almonds, pine nuts, and artichoke hearts. A Catalan spin on paella that feeds a hungry table of six.

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Cape Cod fish chowder with fresh haddock, crispy salt pork, potatoes, and creamy milk broth. A hearty New England classic built on homemade fish stock for real depth.