3-4 pound pork roast; 2 onions, sliced; 4 cloves garlic; 6 cabbage leaves, chopped; 2 carrots, chopped; 6 stalks celery, chopped; 2 Tbsp. malt vinegar; 1/2 tsp. salt; 1/2 tsp. pepper; 2 bay leaves; 12 cups cold water; 6 Tbsp tomato puree

Place all of the above ingredients in a large saucepan and bring to a boil.  Skim off any froth that appears on the surface.  Reduce heat and simmer, partly covered, about 2 hours or til meat is tender.

Remove meat from pan and cut into bite-sized pieces.  Strain broth and discard all the vegetables.  Put broth in bowl and refrigerate for several hours or overnight.

Remove the fat from the surface of broth.  Put broth in saucepan and add the meat and the following:

1 tsp. dried oregano; 1 – 15 oz can hominy, drained or 1 1/2 cups frozen corn.

Bring to a boil.  Serve hot and serve with the following garnishes, letting each guest add their own to taste:

Avocado slices; finely shredded cheese; sliced radishes; minced green onion; chopped cilantro; lemon or lime wedges; hot sauce

1 – 27 oz can whole green chilis; 2 – 15 oz cans green chili enchilada sauce; 3 cups cooked, shredded pork; 3 cups shredded Monterrey Jack cheese; approximately 8 corn or flour tortillas; 1 cup chopped onion; 2 cups water

Combine the green chili sauce, water, pork, and onion in a large saucepan.  Stir and heat at medium temperature until bubbly.  Allow to simmer for 15 minutes.

Spoon 1/3 mixture into a 9 x 13 greased casserole dish.  Lay 1/2 the tortillas flat on top of the mixture.  Spoon 1/3 more of the mixture over tortillas and spread evenly.  Place a single layer of whole green chilis over the mixture.  Sprinkle with half of the shredded cheese.  Cover cheese with the remaining tortillas.  Spoon remaining mixture over tortillas.  Place a layer of whole green chilis over mixture and top with remaining cheese.  Bake at 400 degrees until bubbly (15 to 20 minutes).

Serve warm topped with black olives and sour cream, if desired.

3 pounds boneless pork roast; salt and pepper; 1 Tbsp toasted fennel seeds, ground; 3Tbsp. ground cumin; extra virgin olive oil; 15 whole tomatillos, husked; 3 poblanos or pasilla chilis; 2 onions, peeled and quartered; 1 jalopeno (optional); 4 garlic cloves, peeled; 1 bay leaf; 1 lime, halved; 1 big bunch fresh cilantro; 1 quart chicken stock; 1 cup masa harina; 2–15 oz cans hominy (optional)

Preheat oven to 325 degrees

Season the pork with salt, pepper, fennel, and cumin.  Take large roasting pan and place over medium heat.  Add 1/4 c. olive oil, and sear pork all over until golden brown on the outside, 3-4 minutes per side.  Remove from heat.  Add vegetables, garlic cloves and bay leaf, spreading around roast.  Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper.  Cover and put roast in oven for 2 or 2 1/2 hours or until fork tender.  Remove from oven and set the pork aside.  Put all other ingredients into a blender ( a little at a time) with the bunch of cilantro and process until smooth.  Pour into a large pot.  Set over medium heat and add chicken broth.  Bring to simmer and whisk in masa harina to thicken sauce.  Cook for a couple of minutes then add pork, which has been cubed and add hominy (if desired).  Season to taste with salt and pepper.  Serve with sour cream and queso fresco.

4 pounds of pork roast; 1 can (14 oz) can chopped tomatoes, with juice; 7 oz spicy salsa or chipotle sauce; 4 oz can diced jalopenos, drained; 1 onion, chopped; 3 cloves garlic; 2Tbsp. chili powder; 1 Tbsp. honey; 2 1/2 tsp. salt; 1 tsp. cumin; 2 cups beef broth

Rinse meat and trim off excess fat.  Put in a 5 quart crock pot.  Add remaining ingredients, in order, ending with beef broth on top.  Cook on low 8-10 hours or til shreds easily with fork.  Remove meat from crock pot and shred with two forks.  Remove at least 1/2 the sauce.  Put shredded meat back into crock pot with remaining broth and let warm.

Serve on crusty french rolls with shredded cabbage,, thin sliced red onions, cilantro, and sour cream.

Add fresh side to frying pan at lower heat than you would normally cook bacon.

Sprinkle with sea salt, rosemary, and oregano and cook until crispy flipping every couple of minutes.  For variety use pepper and/or garlic salt in addition to or instead of the other ingredients.  This beats the pants off bacon.