Ingredients

• 1 medium-sized pork shoulder roast
• 2 tbsp. flour
• 4 c. (or more) chicken broth
• 1 lg. onion, chopped
• 3 cloves garlic, diced
• 1/4 c. (or more) chile powder (pref. New Mexico; see below for alternate with Bueno red chile)
• cumin (to taste)
• mexican oregano (to taste)
• salt (to taste)
• corn tortillas (for serving)
• fried eggs (for serving) cheddar cheese (for serving)

Preparation

Brown the 2 tbsp. of flour in a large dutch oven. Add a bit of chicken broth to turn into a roux, making sure to avoid lumps. Cut the pork shoulder into small cubes, and add it to the pot. Add enough broth to cover. Add the onion and garlic. Cook for a few hours, until the meat is nearly tender.

Add a few tbsp. of the cooking stock to the chile powder in a small bowl, and stir to form a paste. Add the paste to the pot, along with the cumin, mexican oregano, and salt to taste. You may need to thicken by adding either more chile powder or a thickener like flour. Cook the meat with the chile a little longer, until it’s fork-tender.

Limp your corn tortillas in the stock, and serve flat-stack style with cheddar cheese and a fried egg on top.

Another Option: You can replace the 1/4 c. of red chile powder with quite a lot more (maybe as much as half of the standard container, 1-2 cups) liquid Bueno mild red chile. Add some mixture of masa and water (or just flour and water) to the chile at the end to thicken things back up since you’re missing the chile powder.

Ingredients

• 1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
• 2 14 1/2-ounce cans chicken broth
• 3 cups (about) water
• 4 tablespoons butter
• 2 teaspoons chopped garlic
• 4 red bell peppers, cut into 1/4-inch-thick strips
• 4 poblano chilies, seeded, cut into 1/4-inch-thick strips
• 12 green onions, cut into matchstick-size strips
• 1 1/2 cups grated Monterey Jack cheese
• 3/4 cup whipping cream
• 1/4 cup coarsely chopped cilantro
• 18 warm 6-inch flour or corn tortillas
• Lime wedges

Preparation

Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.

Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.

Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.

Bon Appetit, June 1998

Ingredients

• 2 tbsp. vegetable oil
• 3 cloves garlic, halved
• 3/4 c chopped onion
• 1 1/2 c white rice
• 3 c water
• 2 sprigs parsley
• 2 whole serrano chiles
• 1 1/4 tsp salt

Preparation

Saute the garlic until deep brown, then discard. Add the onion and saute until tender. Add rice and stir 5 min. Add hot water, parsley, serrano chilis, and salt. Bring to a boil. Reduce heat to med-low, cover and simmer until all almost all liquid is absorbed (15 min). Stir, cover, and simmer 5 more minutes until all liquid is absorbed. Remove from heat, let stand 10 min. Discard parsley and serranos.

Ingredients

• 2 red bell peppers
• 5 garlic cloves, finely chopped, divided
• 1 teaspoon finely chopped rosemary
• 3 tablespoons extra-virgin olive oil, divided
• 4 (1-inch-thick) bone-in pork chops (2 pounds total)
• 1 medium onion, chopped
• 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon fresh lemon juice
• 1/4 cup coarsely chopped flat-leaf parsley

Preparation

Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.

While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.

Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.

Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.

Gourmet, August 2008

Ingredients

• 2-3 dried chipotle peppers
• 3 tbl black pepper
• 2 tbl dried oregano
• 1 tbl dried cilantro
• 1 bay leaf
• 1 tsp cumin
• 1 tsp onion
• 1 tsp dry orange peel

Preparation

Combine all ingredients in a spice mill or blender and grind until even and finely ground. Store in an airtight jar. Will store for about 6 months in the freezer.

Ingredients

• 2 medium dried ancho chiles, wiped clean
• 1 dried chipotle chile, wiped clean
• 1 teaspoon cumin seeds, toasted and cooled
• 1 teaspoon dried oregano, crumbled
• Rounded 1/8 teaspoon cinnamon
• 2 medium onions, chopped
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
• 3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
• 1 teaspoon grated orange zest
• 1/8 teaspoon sugar
• 1 ounce unsweetened chocolate, finely chopped (3 tablespoons)
• 1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
• 1 1/4 cups water
• 3 (15-ounce) cans pinto beans, drained and rinsed
• Accompaniments: rice; chopped cilantro; chopped scallions; sour cream

Preparation

Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.

Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.

Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.

Stir in beans and simmer 5 minutes. Season with salt.

Gourmet, November 2007

Ingredients

• 1 doz. (approx.) green chiles
• 8 oz. grated cheese
• 1 egg
• 1 c. milk
• 1/4 c. flour
• 1/2 tsp. salt

Preparation

Line the bottom of a 13x9 greased pan with green chiles. Top with cheese. Combine egg, milk, flour, and salt. Pour over chiles. Bake at 350 for 45 minutes.

Ingredients

• 1 tbsp. olive oil
• 4 cloves garlic, chopped
• ½ c. onion, finely chopped
• 2 lb. tomatoes, peeled and finely chopped
• 1 green pepper, julienned
• 1 poblano pepper, julienned or 3 jalapeño peppers, julienned
• 1 tsp. salt
• ½ tsp. ground black pepper
• 2 bay leaves
• 1 tsp. dried oregano
• ½ c. green olives, chopped [optional]
• ¼ c. capers
• 6 fillets red snapper or other firm fish or 16 scallops
• 2 tbsp. butter

Preparation

If using jalapeño peppers, heat some oil in a small skillet and sautee until the peppers just begin to shrivel. Set aside.

Heat the oil in a skillet and add the garlic and onions; sautee for three minutes. Add the tomatoes and bring to a boil. Add the green pepper and poblano (or reserved sauteed jalapeños) and stir, cook for two minutes; add the salt, the pepper, the bay leaves, and the oregano.

When the mixture returns to a boil, cover and cook over a low fire for eight minutes. Add the olives and capers and cook for five more minutes. Check the seasoning and remove from the fire.

Twenty minutes before serving, preheat the oven to 375 F. Wash the fillets (or scallops) and dry with a paper towel; then, season with salt and pepper.

Melt the butter in a skillet and brown the fillets on both sides. Place them in a oven-proof dish and cover with the tomato sauce. Cover with aluminum foil and bake for 10 to 15 minutes.

Translated from http://www.elgranchef.com/2007/10/20/pescado-a-la-veracruzana/

[N.B.: This is the chile relleno recipe as well; just make the batter, omitting the cayenne pepper and Old Bay.]

Ingredients

For the fries:

• 1 gallon safflower oil
• 4 large Russet potatoes
• Kosher salt

For the batter:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• Dash Old Bay Seasoning
• 1 bottle brown beer, cold
• 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
• Cornstarch, for dredging

Preparation

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Alton Brown, FoodNetwork.com