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7 results for "mexican"
Narrow Results You've Selected: Winter Saveur Pork Remove all Difficulty Easy (4) Medium (2) Course Soups & Stews (3) Main Course (2) Cuisine Mexican (5) American (1) Classic (1) Quick & Easy (1) Southwestern (1) Occasion Christmas (1) Easter (1) Technique Stew (2) Bake (1) Fry (1) Roast (1) Saute (1) Show all... Slow Cook (1) Topic Recipe (7) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"mexican"; var omni_prop11 = omni_channel+":"+"mexican"; var omni_prop12 = omni_channel+":"+"mexican"; var omni_prop18 = "mexican"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Pork"; var omni_prop8 = "Season:Winter,Source:Saveur,Main Ingredient:Pork"; var omni_pageName="saveur:"+omni_prop12; 05/07/2007 Purslane and Pork Stew The subtle bitterness of the purslane gives way to the tang of the tomatillo broth. 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 01/04/2012 Menu: A Cold-Weather Mexican Feast Cool salsas and bright, refreshing flavors make Mexican food a warm-weather staple, but when the weather is cool, we look to the country's homey stews, braised meats, and fresh hot tortillas. This menu of hearty Mexican comfort food will warm you against the January chill. Feast on spicy, soupy pinto beans, tomato-hued Mexican rice, and asado de bodas, a spiced pork stew that's perfect mopped up with fresh corn tortillas. Finish off the meal with "impossible" chocolate flan, a cup of milky warm horchata blanca, and dreams of sunny Mexico. Does Not Apply 01/09/2006 Fried Pork Chops These pork chops can be fried in vegetable oil, but for a richer, more decadant and more authentic dish, they should be fried in lard. Issue #73 04/05/2007 Fresh Ham with Red Chile Marinade A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it. Issue #55 11/11/2012 Chile Verde You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce. Issue #150 11/07/2000 Shrimp with Tequila and White Cornmeal Sauce Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar. Issue #25