305 port recipes

Pork chile verde: tender pork simmered in a tangy blended sauce of tomatillos, jalapeño and green chiles with cumin. A comforting Mexican green chili for rice or tortillas.

Traditional Hungarian cream of pearl barley soup made with pork and veal broth, a light roux, and finished with egg yolk and cream. Velvety and soul-warming.

Hernekeitto (Finnish pea soup) made with dried whole peas and pork leg simmered low and slow with marjoram and mustard. A traditional Scandinavian comfort soup that freezes beautifully.

Pichelsteiner is a hearty Bavarian layered stew of pork, beef, and mutton slow-cooked with potatoes, carrots, celeriac, and leeks in beef stock. A rustic German classic that gets better the next day.

Cajun dirty rice with ground chicken gizzards, livers, and pork cooked in the holy trinity with Tabasco, cumin, and paprika. Authentic bayou flavor in every forkful.

Layered elbow macaroni with ground beef, pork sausage, and tomato sauce, topped with sharp cheddar. Simple 50-minute casserole.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.

Spareribs braised with sauerkraut, sliced apples, onions, and white wine for nearly two hours. A hearty Alsatian-style one-dish pork dinner with sweet and tangy layers.

Carroll Shelby's gourmet chili loaded with coarse-cut beef and pork, Mexican beer, green chiles, and bell peppers, thickened with masa flour. Swap in venison for a wild game twist.

Tender spare ribs baked in a tangy homemade sauce with lemon juice, vinegar, Worcestershire, and brown sugar until fall-off-the-bone.

Peanut-packed Thai pork meatballs simmered in a spicy peanut butter sauce, served over shattering crispy cellophane noodles. Ready in 40 minutes with bold, crave-worthy flavor.

Luther's barbecued ribs char on the grill while basted with Florida-style sauce: butter, cider vinegar, horseradish, lime, and ketchup. Tangy, hot, and butter-rich basting for an hour.

Pork chili con carne with ground pork, tomatoes, kidney beans, and chili flakes. A leaner twist on classic beef chili with a quick 40-minute simmer.

Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Southern-style chopped barbecue pork shoulder rubbed with crushed red pepper, slow-roasted with vinegar, and tossed in tangy barbecue sauce. Fall-apart tender with serious kick.