I’m a bit at a loss as to how to describe Puerco Con Chile Verde! Tender chunks of braised pork in a slightly spicy, slightly smoky green tomatillo sauce is descriptive but doesn’t quite give justice. Guisado de Puerco con Tomatillos or Carne de Puerco en Salsa Verde rolls off the tongue with a bit more flair.
Puerco con Chile Verde
The Cuban sandwich – such a classic and so American, from what I understand! And like many classics, the Cubano Cuban Sandwich sparks heated debate. There are those who say the bread makes the sandwich and it’s impossible to have a great one outside of Miami – I disagree. I think you will, too, after your first bite of this one!
Cubano Sandwich
Can you believe we have snow, in Minnesota, in April? Our weather has been wild – a few days in the 70s but mostly cold and dreary. I’m forgetting all that coz I’ve gone to Miami. In my mind, at least with this glorious dish: Cuban Lechon Asado Pork Roast.
Cuban Lechon Asado Pork
I was introduced to Posole or Pozole Pork Hominy Stew (Pozole Rojo) in Denver when one of my co-workers bought it for nearly every office “food day.” Those in the “know” snuck away to the buffet table before lunch to get some before it was all gone. Now, I’d like to introduce you! Succulent pork and hominy swimming in a rich, garlicky, chile-based broth; the taste is reminiscent of tamales.
New Mexican Pozole
My friend, Sandy told me about Three Cheese Enchiladas with Braised Pork & Ranchero Sauce, a dish she had at one of our local restaurants. And I tried it and went a little nuts over it myself. Then the restaurant sadly started to go downhill and I decided I just was going to have to make these beautiful, cheese filled enchiladas, with this fresh, tangy Ranchero Sauce and the luscious shreds of braised pork at home.
Three Cheese Enchiladas with Braised Pork & Ranchero Sauce