This dish is one of the crowning glories of Mexican food. It is traditionally served during August and September when the walnuts are newly picked and the pomegranates are in season. It makes a wonderful seasonal appetizer.
Pork is marinated in spices and Dos Equis lager. It's then roasted, pulled and served on a baguette with a lemon-caper mayonnaise.
This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.
This is recipe uses a pre-made mole sauce. The pork only needs about 45 minutes to roast and the sauce is added near the end of the cooking time. Serve with warmed corn tortillas and a fresh salad.
Make this a Happy Father's Day Meal with this classic pairing of English Stilton cheese and Port wine. Our version is enhanced with fresh jalapeno peppers and served with pork tenderloin for an elegant presentation. The sauce would be equally impressive on a roasted beef tenderloin or a filet mignon steak. Recipe by Michael Roberts, Los Angeles, California.