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Narrow Results You've Selected: Recipe Slow Cook Mexican Saveur Remove all Difficulty Easy (15) Medium (6) Main Ingredient Vegetables (15) Tomato (7) Beans (4) Beef (4) Cheese (4) Show all... Chicken (4) Fish (2) Pork (2) Shrimp (2) Chocolate (1) Fruit (1) Potato (1) Rice (1) Course Side Dish (7) Main Course (5) Soups & Stews (5) Condiments and Sauces (4) Appetizers (3) Season Winter (11) Summer (10) Fall (9) Spring (3) Occasion Thanksgiving (4) Christmas (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Topic:Recipe,Technique:Slow Cook,Cuisine:Mexican,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 09/17/2012 Sopa de Frijol (Black Bean Soup) This long-simmered soup matches spiced black beans with a roasted tomato purée. Issue #149 07/16/2012 Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce) A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla. Issue #149 04/03/2012 Black Beans These spicy Black Beans go great with Fish Tacos. Issue #146 09/15/2010 Refried Beans with Chorizo The recipe for this comforting dish is based on one in Doña Tomás: Discovering Authentic Mexican Cooking by Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006). Issue #132 10/13/2009 Sweet Potatoes in Syrup with Guava This sweet and citrusy dish can be served as a side or as a dessert. Issue #124 10/13/2009 Mexican Rice Pilaf We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners. Issue #124 05/07/2007 Corn with Lime Juice and Chile Powder This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise. Issue #102 01/16/2008 Pork and Hominy Stew (Posole Rojo) A Mexican favorite this hearty stew is loaded with pork, chiles and hominy. Issue #96 01/16/2008 Candied Squash and Sweet Potatoes (Calabaza y Camote) This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo. Issue #96 11/11/2005 Refried Ayocote Beans Large, mealy ayocote beans, pink to purplish black in color, are a favorite in Morelos. Issue #71 05/03/2007 Enchurritos The enchurrito is one of the monumental achievements of Tex-Mex cuisine. Issue #68 05/03/2007 Tex-Mex Chile con Queso This Tex-Mex favorite is warm, gooey, and totally satisfying. Issue #68 11/28/2007 Salt Cod Vizcaya Style Salt cod appears on Christmas Eve tables throughout Mexico. Issue #55 10/24/2000 Beef Tongue in Tomatillo Sauce This is one of the best dishes served at the Maxwell Street market in Chicago. Issue #36 10/24/2000 Guerrero-Style Green Mole This mole traditionally accompanies unfilled tamales. Issue #36 10/24/2000 Shrimp and Octopus Cocktail Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz. Issue #36 11/07/2000 Dried Shrimp Cakes with Cactus Salsa This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico. Issue #25 12/04/2000 Mexican Beef Stew The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas. Issue #16 12/04/2000 Masa-Thickened Chile Soup with Beef This beef-enriched soup is a local favorite in Juchitan, Mexico. Issue #16 01/19/2007 Little Red Mole Sauce Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory. Issue #1 « Previous 1 2 Next »