Its not fall in Colorado without the smell of roasted green chiles everywhere – this recipe for a hearty pork green chile is ...

The fattiness of pork is cut through by finishing the dish with a tamarind paste, sliced green chillies and garlic, and it’s normal to serve a sliced, pickled onion salad with it as well.

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

and allow the pork to cool in the liquid. (Can be prepared a day in advance and kept in its liquid.) In a small saucepan, reduce the maple syrup by 1/3. Add vinegar, coriander, and chilies ...