results for "pork"
Soups & Stews
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
Locro, which is also made with beef, is always served as a main course, with rice.
This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name.
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Bigos, or hunter's stew, is one of Poland's national dishes.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut is perfect for every celebration.
This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in.
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
Young, tender chinese mustard greens add a pleasing bite to this light soup.
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.
A rich and hearty stew of white beans, lamb, and vegetables.
Simple ingredients and the freshest fish make this chowder a winner.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon.
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.
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.