Santa Fe restaurant Rancho de Chimayó serves this dish with long-simmered posole corn, stewed pinto beans, and a bit of shredded lettuce and tomato for color. Chimayó chiles can be hard to get and expensive, but more readily available New Mexico chiles, both whole and ground, can be easily swapped in. The dish can also be made in a slow-cooker.
We like a reader's suggestion of pairing this Mexican-style braised pork with our chipotle coleslaw recipe. Add a little rice to fill out the meal, or pile the pork and slaw on tortillas for a scrumptious south-of-the-border dinner.
11 of12Photo by Yunhee Kim; written by Stephanie Spencer
Caramel Pear and Cranberry Pudding Cake
Imagine ending a dinner party with a warm, gooey dessert that has caramelized edges, like upside-down cake. Then imagine putting it together in 10 minutes and keeping your oven free while it cooks, and you’ve got the idea here.