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Pork

Image of bandeja paisa (Colombian-style platter)

Beef

Ingredients

Steps

Nutritional information

Bandeja Paisa (Colombian-Style Platter)

Prepare <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-powdered-beef/" target="_blank" rel="noreferrer noopener">Colombian-Style Powdered Beef</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-red-beans/" target="_blank" rel="noreferrer noopener">Colombian-Style Red Beans</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/hogao/" target="_blank" rel="noreferrer noopener">Hogao (Colombian-Style Salsa)</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-arepas/" target="_blank" rel="noreferrer noopener">Colombian-Style Arepas</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-chicharrones/" target="_blank" rel="noreferrer noopener">Colombian-Style Chicharrónes</a>, and <a href="https://wpvip.publix.com/spanish-en/recipe/platanos-maduros/" target="_blank" rel="noreferrer noopener">Platanos Maduros</a> following recipe instructions.

Cook rice and chorizo following package instructions. Fry eggs, cut limes into 4 wedges each, and quarter avocados. Assemble each platter with equal portions of each recipe, 1 link chorizo, 1 fried egg, 1 lime wedge, and 1/4 avocado; serve.

Pork Carnitas Tamales with Chipotle Crema Steps

Tamale Dough Steps

Pork Carnitas Tamales with Chipotle Crema

Submerge corn husks in hot water and soak 30 minutes. Chop onion and garlic. Cut pork into 1-inch cubes (wash hands).

Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot; add onions and garlic. Cook 2–3 minutes, stirring often, until onions are tender. Reduce heat to low; add pork, salt, pepper, stock, cumin, red pepper, and allspice. Cover and simmer 2 hours, stirring occasionally, until pork is 190°F (for shreddable). Shred pork, return to pot, and mix well.

Meanwhile, combine crema Mexicana and pepper sauce until blended; chill until ready to serve.

Drain corn husks. Place ⅓ cup tamale dough in center of smooth side of corn husk (or nonstick side of foil). Spread evenly, leaving 1-inch border around edges.

Place ¼ cup pork mixture in center of tamale dough, then roll up like a burrito. (Use strips of corn husk or butcher's twine to tie tamales if desired.) Repeat with remaining tamale dough and pork mixture.

Place 3–4 inches water in steamer (or saucepan fitted with strainer or vegetable basket) and bring to a simmer. Arrange tamales seam-side down in steamer and cover tightly.

Steam 30–35 minutes (adding more water as needed) until tamales release easily from husks. Remove from steamer and let stand 5 minutes to cool. Remove cilantro leaves from stems (½ cup). Remove tamales from husks; top with chipotle crema and garnish with cilantro. Serve.

Colombian-Style Red Beans

Chop tomato, onions, garlic, and cilantro coarsely; slice bacon (wash hands). Preheat large saucepan on medium 2–3 minutes. Add oil and bacon to pan; cook 7–9 minutes until bacon is crisp. Add onions, tomatoes, garlic, cumin, and sazon to pan. Cook 5–7 minutes, stirring occasionally, until vegetables soften. 

Drain and rinse beans. Add beans, sugar, stock, and bouillon cube to pan and bring to a simmer. Cook 18–20 minutes, stirring occasionally, until mixture thickens. Stir in cilantro and serve. 

Appetizers & Snacks

Colombian-Style Chicharrónes

Preheat oven to 350°F. Cut pork belly into 1 1/2 inch slices, then score each slice's meat side with 3 evenly-spaced cuts, being careful not to go through the skin. Rub the pork with baking soda and salt (wash hands). Place in baking dish and toss with olive oil. Cover tightly with foil and bake 1 1/2–2 hours or until tender and 145°F. Refrigerate until chilled. 

Heat canola oil to 350°F in large, heavy saucepan. Fry pork belly (in batches) 5–7 minutes or until golden brown and crisp. Cut limes into wedges; serve fried pork with lime wedges. 

image of Pozole (Mexican-Style Stew) recipe

Pozole (Mexican-Style Stew)

Prepare broth. Cut onion in half and place in 4-quart stockpot. Add remaining broth ingredients and pour in enough water to cover; bring to a boil, then reduce heat to medium-low. Skim off any foam that forms on top. Cover and simmer 45 minutes or until pork is 145°F.

Remove pork from pot carefully. Let stand until cool enough to handle, then cut into 1-inch cubes. Strain and reserve broth (discarding solids).

Prepare soup. Drain and rinse hominy. Chop jalapeños, onion, and garlic coarsely, removing membranes and seeds from jalapeños, if desired.

Preheat same stockpot on medium 2–3 minutes. Place oil in pot, then add jalapeños, onions, and garlic. Cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in chili powder, salt, oregano, and red pepper. Cook and stir 1 minute.

Stir pork, hominy, and green chilies into pan. Pour in enough reserved broth to cover (about 4 cups). Bring to a boil, then reduce heat to low. Cover and simmer 45–60 minutes until pork is tender, skimming off any fat that forms on top, if desired.

Meanwhile, cut limes into 4 wedges each, slice radishes thinly, and chop cilantro coarsely. Divide pozole among serving bowls. Top with cabbage, radishes, and cilantro; serve with lime wedges.

Red Beans with Chorizo

Rinse beans. Place in large bowl and cover with water by 2 inches. Cover and soak overnight; drain.

Halve 1 onion and place in 4-quart stockpot. Add beans, 15 cloves garlic, and salt. Cover with water by 2 inches, bring to a boil, and reduce heat to medium-low. Simmer 1 1/2–2 hours until beans are tender; remove onion halves and discard.

Meanwhile, chop remaining onion and 5 cloves garlic coarsely. Remove seeds from tomato and chop coarsely. Remove casing from chorizo, slice in half lengthwise, and cut into 1/2-inch-thick slices.

Heat oil in large sauté pan on medium 2–3 minutes. Add onions, garlic, and chorizo. Cook 4–5 minutes, stirring occasionally, until onions are tender.

Stir in tomatoes, cumin, and chili powder. Cook 4–5 minutes until tomatoes begin to break down. Stir vegetable mixture into beans. Simmer 15–20 minutes; sprinkle with cilantro, if using, and serve.

Preparation

Pork Sancocho Stew

Cut sancocho vegetables into uniform-size pieces.

Pernil Al Horno (Dominican-Style Pork Roast)

Juice limes (1/4 cup) and oranges (2/3 cup). Combine juices with oregano, onion powder, pepper, paprika, bouillon powder, salt, and garlic paste. Place pork skin-side up in roasting pan and cover with marinade, turning to coat all sides evenly (wash hands). Cover with foil and refrigerate 3 hours (or overnight) to marinate.

Remove pan from refrigerator 30 minutes before placing in oven. Preheat oven to 350°F. Leave pork covered and bake skin-side up 4–5 hours until 180°F.

Increase oven temperature to 375°F. Remove foil and bake 45–60 more minutes until skin is crispy. Transfer pork to cutting board and let rest 10 minutes before shredding and serving.

Imge of Locro (Argentine-Style Hominy Stew)

Veal

Locro (Argentine-Style Hominy Stew)

Rinse lima beans and chickpeas. Place in large bowl and cover with 8 cups water. Soak 8 hours (or overnight); drain.

Chop yellow onion coarsely (2 cups) and chop garlic finely (3 tablespoons). Peel squash, cut in half, and remove seeds; cut into small cubes (3 cups). Cut chorizo into 1/2-inch-thick slices. Cut veal and pork into 1-inch cubes (wash hands).

Preheat large, heavy-bottomed stockpot (or 8-quart Dutch oven) on medium-high 3–4 minutes. Place 1/4 cup oil in pot; season veal and pork with pepper and 1 1/2 teaspoons salt. Place veal and pork (in batches) in even layer in pot; cook 3–4 minutes, turning occasionally, or until browned. Remove meat from pot and set aside; repeat with remaining veal and pork.

Add chorizo to same pot; cook and stir 3 minutes. Add yellow onions and 2 tablespoons garlic; cook and stir 3–4 minutes or until onions are tender. Add tomato paste, cumin, oregano, bay leaf, and remaining 1/2 teaspoon salt; cook and stir 1 minute. Stir in lima beans, chickpeas, veal, and pork. Add remaining 10 cups water; bring to a boil.

Reduce heat to medium-low; simmer 2 hours. Drain and rinse hominy; squeeze lemon for juice (2 tablespoons). Add hominy and squash to pot; cook 25–30 minutes, or until squash and beans are tender and pork and veal are 145°F.

Combine paprika, red pepper flakes, and remaining 1/2 cup oil and 1 tablespoon garlic; whisk to blend. Stir lemon juice into pot. Serve stew topped with green onions and drizzled with pepper flake oil.