152 salt pepper pork recipes

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.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

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.

German-style microwave spareribs on a bed of sauerkraut with chopped apple and caraway seeds, topped with a ketchup-mustard-brown sugar barbecue sauce. Ready in under 45 minutes.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

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.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

Pork chops with scalloped potatoes: a one-dish baked dinner with browned pork chops perched on layers of thinly sliced potatoes and onions, all simmered in a chicken broth-based sauce. The Sunday-supper classic.

Old-fashioned oven baked beans with navy beans, salt pork, molasses, and brown sugar. Slow-baked in a covered casserole for hours until thick, sticky, and deeply sweet-savory.

Try this delicious pea soup that's made with succulent salt pork and green peas.

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.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Caribou and pork sausage with grated potato mixed right into the grind. Allspice and cayenne bring warmth while the potato keeps every link moist and hearty.

Three-meat chili loaded with ground beef, steak, pork, and linguica sausage, slow-simmered with black beans, green chilies, and beer for deep, layered heat that feeds a crowd.

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.