35 salt pork potato recipes

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

Pork Diane skillet supper with tenderloin, red potatoes, mushrooms, and a Worcestershire pan gravy. A complete one-pan dinner ready in about an hour.

Enjoy this thick and savory pork stew made with carrots, potatoes and apple cider.

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.

Hearty New England white clam chowder made with fresh quahogs, salt pork, potatoes, and cream, finished with crispy fried leeks. A from-scratch chowder that's thick, briny, and worth every minute.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Variation: Peas, hard-cooked eggs, artichoke hearts, olives, pimientos or many other foods may be used in place of the mushrooms. Swiss, Muenster, Monterey Jack, Tilsit. Mozzarella or any other cheese may be substituted for the Cheddar cheese.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Herbed pork and potatoes skillet with cubed pork loin, red potatoes, rosemary, sage, and crushed herb stuffing, finished with fresh tomatoes and apple juice.

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.

Peg's many bean soup simmers a pound of mixed dried beans with pork, hot Italian sausage, peppers, carrots, and grated potato that thickens the broth naturally. A rib-sticking, two-hour pot of soup.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.

Hearty West Indies pepper pot soup loaded with short ribs, stew beef, sweet potatoes, kale, spinach, and okra. A thick, meaty Caribbean stew that simmers into rich, layered comfort.

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.