Shoulder

pork shoulder (500 g) • Roma tomatoes • tomatillos • serrano chiles • pasilla chile • garlic • bay leaves • onion • poblano chiles • whole black peppercorns • whole cloves • dried oregano •

cooked or prepared pork shoulder (carnitas style) • As needed, warm corn tortillas • large tomatoes, roasted and stemmed • onion, peeled and thinly sliced, roasted • garlic cloves, peeled and thinly sliced, roasted • serrano chiles, stemmed and roasted • Juice of 1 bitter orange (or substitute with a mix of orange and lime juice) • Citrus zest, to taste • freshly ground spices with salt • Salt, to taste • tequila • pickled jalapeños with carrots, onions, etc., thinly sliced, plus one whole jalapeño •

guajillo chiles • onions • garlic • Tomatillos • Cilantro • Pork cracklings (chicharrón) • Pork shoulder (cooked) • Salt • Avocado • Tomatillos • Cilantro • Garlic •

pork leg (you can use half pork shoulder) • achiote paste (80 grams) • fresh orange juice (about 500 ml, from about 6 oranges) • large garlic cloves • medium onion • dried oregano • black pepper • Salt • guajillo chiles, pre-soaked • limes (if the oranges are very sweet, use one more) • vinegar • bay leaves (add at the end)

pork shoulder (500 grams) • roasted poblano peppers, seeded and sliced into strips • roasted red tomatoes, chopped with skins on • medium zucchini, diced • corn • onion, chopped • garlic, finely chopped • epazote or cilantro • oregano and 1 pinch thyme, salt to taste • bay leaves • oil • chicken broth or water (200 ml)

black beans (about 500 grams) • pork (shoulder or ribs, about 750 grams) • water (2 liters) • onions, white or red • garlic • radishes • habanero peppers • cilantro • limes • Salt or powdered bouillon

pork (about 1 kg), use pork shoulder or ribs • purslane (about 1 kg) • Roma tomatoes • onion • garlic • serrano or cuaresmeño peppers • salt or bouillon powder (to taste) • black pepper • Purslane

guajillo chiles • mulato chiles • garlic • achiote paste • Oregano flakes, to taste • Cumin, to taste • Salt, to taste • Black pepper, to taste • Paprika, to taste • white vinegar • Cinnamon, to taste • pork shoulder (about 1.5 kg) •

pork shoulder or leg (about 600 grams) • chili powder • Sriracha sauce • salt

bacon (35 grams) • pork shoulder (150 grams) • squid (150 grams) • garlic (15 grams) • onion (100 grams) • paprika (2 grams) • tomato puree (30 grams) • yellow-orange food coloring (3 grams) • small pinch saffron • clams (150 grams) • green beans (50 grams) • salt (2 grams) •

pork ribs (about 200 grams) • pork snout or pork shoulder (about 200 grams) • pork belly (about 150 grams) • ripe tomatoes • potato • whole head of garlic • turnip • paprika • parboiled rice (about 250 grams) • extra virgin olive oil (about 30 ml) • Saffron • Salt, to taste •

pork shoulder (about 1.5 kg) • large tomatoes, quartered • large tomatoes, whole • medium onion, sliced • canned chipotle pepper • pork broth • cilantro • salt • black pepper • oil

pork shoulder or leg (about 1 kg) • garlic cloves • medium onion • tomato • Anaheim pepper • dried guajillo or red chiles • dried ancho chile • dried oregano • black pepper • cumin • white vinegar • mayonnaise •

boneless, skinless chicken breast (1 kg) • pork shoulder or pork loin (1 kg) • pre-cooked hominy corn (1 kg) • onions • tomato • garlic • dried guajillo chiles • dried ancho chiles • dried arbol chiles • large radishes • limes • Oregano, to taste •

cumin • oregano • black pepper • avocado leaves • bay leaves • whole cloves • garlic • dried pasilla chiles • achiote paste • banana leaf • tomatoes • onion •

pork shoulder or butt with some fat (about 1.5 kg) • bay • salt, garlic, and onion • achiote paste • juice of 2 sour oranges (or substitute with 1/2 cup orange juice mixed with 2 tablespoons lime juice, about 120 ml + 30 ml)

pork shoulder (about 680 grams) • cochinita pibil marinade • large red tomatoes • onion • Garlic, to taste • Cloves, to taste • Oregano, to taste • potatoes • guajillo chiles • Vinegar • leftover cola

pork shoulder (about 2 kg) • dried guajillo chiles • dried ancho chiles • medium red tomatoes • cumin • black pepper • nopales (cactus paddles), diced • Salt, to taste • Aluminum foil,

To cook the pork: • onion • bay leaves • garlic • pork shoulder or up to 2.2 lbs (800 g to 1 kg) • For the marinade: • ground cumin • ground black pepper (whole peppercorns can be used) • dried oregano • whole clove • large garlic cloves • small piece cinnamon stick (see photo) •

pork shank (about 500 grams) • pork shoulder (about 500 grams) • medium tomatoes • onion • garlic • chipotle peppers • bay leaves • dried oregano • black pepper • oil

pre-cooked hominy (750 grams) • medium white onions • bay leaves • garlic • water (9 liters) • Salt, to taste • pork shoulder (can use head, leg, or butt) (1 kg) • pork backbone (500 grams) • pork shank (500 grams) • pork snout (500 grams) • dried guajillo chiles • dried ancho chiles •

masa for tortillas (about 4 kg) • lard (about 1.5 kg) • salt (about 120 ml) • baking powder (such as Royal) • broth (about 3 liters) • pork shoulder or leg (about 750 grams) • pork ribs (about 250 grams) • mole paste (about 250 grams) • chicken breast with bone (for flavoring the broth) • garlic • onion • medium tomatillos •

dried hominy corn (maíz pozolero) • pork shoulder, cut into chunks • pork spine (neck bones or pork backbones) • dried ancho chile pepper • garlic • Salt, to taste • shredded cabbage (about 30 grams) • Shredded cabbage and/or lettuce • Chopped onion • Ground oregano • Sliced radishes • Lime wedges or lime juice

hominy corn (about 28 oz/800 g drained each) • water for cooking the corn and pork • pork shoulder (about 1 kg) • pork shank (about 1 kg) • guajillo chiles (about 100 g) • garlic • medium onion • salt • bay leaves • to taste cloves, black pepper, cumin • lettuce, very thinly sliced • to taste radishes, thinly sliced •

pork shoulder or butt, cut into chunks (about 1.5 kg) • achiote paste • orange juice (200 ml) • lime juice (200 ml) • garlic, chopped • ground cumin • black pepper • Yucatecan oregano or 1 1/2 tablespoons regular oregano • Salt, to taste • vegetable oil or pork lard (if using pork loin) • Banana leaves,

precooked hominy (maíz pozolero) • dried guajillo chiles • dried ancho chiles • dried arbol chiles • garlic • small onion • dried oregano leaves • bay leaves • pork shoulder (about 500 grams) • pork neck bones or your preferred cut of meat (some use pork head) (about 500 grams)

pork (I asked for pork shoulder) • garlic cloves • achiote paste • sour orange juice (about 240 ml) • If you don't have sour orange juice, use 1 cup orange juice with the juice of 1 lime • white vinegar (60 ml) • whole cloves • oregano • cumin • black peppercorns • Aluminum foil • Fire-roasted banana leaf (pass over flame to soften) •

hominy corn (pozole corn) • pork head • pork shoulder, leg, or loin • water • herbs of your choice, to taste • salt • chicken or beef bouillon powder, to taste • onion • garlic • small romaine lettuce • radishes • white onion •

pork shoulder • pork neck bones (about 1 kilo) • poblano peppers • serrano peppers • tomatillos • cilantro • corn • small piece of onion • garlic • Chicken bouillon powder, to taste • cumin • oregano •

vegetable oil • pork shoulder, cut into 3/4-inch cubes (about 1.5 kg) • fresh orange juice (about 710 ml) • guajillo chiles, mild, seeded and soaked (about 100 grams) • vinegar (about 240 ml) • garlic, peeled • achiote paste (about 50 grams) • Salt, to taste • Salsa • red onion, sliced • habanero chiles (or to taste), sliced • sour limes, juiced •