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.
Here is a typical Jamaican jerk rub that can be used on any meat or fish. Feel free to improvise and add ginger, bay leaves, and coriander if you like.
Sharon Hudgins’ is one of our best contributors. Her travel work is top notch. Earlier this week, we ran her Baltic Bites feature at Fiery Foods & Barbecue Central’s week and this Goulash Soup was blatantly snatched from that story as an example of her work.