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Pork

Ingredients

Preparation

Steps

Nutritional information

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)

Mixed meats

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.

Image of Cuban pork with black beans and kale

Cuban Pork - Prep

Cuban Pork - Steps

Black Beans and Kale - Prep

 Black Beans and Kale - Steps

Cuban Pork with Black Beans and Kale

Squeeze orange for juice (1/4 cup); squeeze lemons for juice (1/4 cup).

Cuban Sandwich Casserole

Cut sausage into bite-size pieces (wash hands).

Image of Bacon-Wrapped Spiced Plantains with Jalapeños

Appetizers & Snacks

Here's a sweet and spicy twist on a family favorite for your next celebration.

Bacon-Wrapped Spiced Plantains with Jalapeños

Preheat oven to 425°F. Thaw plantains. Slice jalapeño thinly (remove seeds if desired). Slice bacon in half lengthwise.

Place all bacon pieces flat on a cutting board (wash hands). Place plantains in a bowl and stir gently with 1 1/2 teaspoons seasoning. Lay a plantain on the bottom of each piece of bacon.

Top each plantain with a slice of jalapeño, then wrap tightly away from you and skewer with a toothpick (wash hands).

Arrange finished plantains on a nonstick foil-lined baking sheet. Sprinkle remaining seasoning on plantains. Bake 25–30 minutes and until desired crispiness of bacon. Serve.

Pork and Black Bean Tostadas

Preheat oven to 350°F. Microwave pork on HIGH for 2–3 minutes or until hot. Drain and rinse beans. Shred pork with 2 forks.

Arrange shells on baking sheet. Stir together crema and chipotle sauce in small bowl. Spread 2 tablespoons chipotle crema dip in center of each shell; top with even amounts beans and pork. Bake 5–7 minutes until tostadas are crispy.

Top tostadas with lettuce, tomatoes, salsa, and queso fresco. Serve.