Main Course (7)
Soups & Stews (3)
Side Dish (2)
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
This version of ropa vieja is made with beef and accented with olives and capers.
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin.
We adapted the recipe for lechón, a roasted whole pig, for pork shoulder.
This multipurpose seasoning base forms the foundation of numerous dishes in Puerto Rico.
These flavorful tamales are sold from street stands during the holidays in Puerto Rico.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
This is a seafood and pork version of a dish named for the young green leaves of plants like tannia and taro. It can also be made with other greens.
Celebrate Christmas with quintessential Puerto Rican holiday fare, from crispy plaintain fritters with stewed shrimp to classic pernil asado, roast pork shoulder with a spicy sweet sauce. Remember to serve plenty of coquito, a festive, tropical eggnog flavored with coconut and rum.
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