Pork is a preferred meat in China and Southeast Asia, so it is not surprising to find it combined with chiles and traditional Asian seasonings.
These are some of the most common tamales in the Southwest. They can be found in restaurants, cafes and in the coolers toted by strolling vendors.
This recipe and others can be found in Dave DeWitt’s book “A World of Curries.” If you like what you see here, pick up a copy.
Here is a recipe a hot version of Molho de Piri-Piri. Serve it with roasted potatoes and a spinach salad.
The addition of cumin and chiles give these pork chops a wonderful Southwestern flavor.
Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called vindaloo.
Pork verde enchiladas were a huge hit when I made them this week. I’m sure they’ll be a huge hit when I make them next month, too.