Instructions

• Preheat oven to 475 F.  Prepare a Dutch oven or ovenproof cooking vessel with high sides and a lid.  *Can be done in a slow cooker!
• Allow pork to come to room temperature for 30 minutes before cooking.  This can be done before dinner/bed.
• Combine all ingredients except pork roast in a small bowl and stir to form a paste.  Place pork roast fatty side up in the Dutch oven.  Spread paste all over the top to coat.
• Place in the oven with the lid secured and set a timer for 15 minutes.  Reduce oven temperature to 200 F and continue to cook low & slow for at least 8 hours but up to 12 hours.  Remove from oven when done, allow to cool and cut into thirds.  Refrigerate until ready to use.

Instructions

• Preheat oven to low broil or 425 F.
• Line a baking sheet (or 2) with foil and add shredded meat, spreading out evenly so that carnitas will crisp up at the same time.
• Place in the oven to cook while you make your avocado mash.
• In a bowl, combine shallot, avocados, half the salt, 2 Tbsp lime juice (half a lime, squeezed) and set aside.
• Shred romaine and place on a platter.
• Remove pork from oven once crispy.  This usually takes about 15 minutes, but check every 5 minutes so as to prevent burning.
• Once pork is removed, sprinkle with salt and allow to cool slightly.
• Add pork on top of romaine and then top pork with avocado mash.
• Garnish with extra lime and cilantro.

Instructions

• Preheat oven to 375 F.
• In a large mixing bowl, combine shredded pork, sour cream, cream cheese, chopped cilantro, baby spinach, onions, garlic, green chiles, half the jack cheese, and salt.  Taste and add more salt, if desired.
• Spoon filling into tortillas to make enchiladas, rolling and arranging in an oiled baking dish until all filling is used up.

For the Cantina Salsa

• Blend all ingredients in a blender or food processor.  Taste and add salt, if desired.

To make the Enchiladas

• Pour salsa over enchiladas, sprinkle with remaining cheese and bake until sauce is bubbling and the edges of the tortillas are golden brown.

Instructions

• Start by making your own BBQ Sauce: combine in a blender the following: ketchup, sugar, vinegar, amino acids (soy sauce), and garlic + onion powder.  Blend then pour into a saucepan and heat.
• Allow sauce to reduce (liquid evaporates slightly) over medium heat until thickened.  You'll notice that when hot it will be looser, so remove from heat before it appears too thick.  Set aside to cool and store in a mason jar for up to a month.
• While you are making sauce, heat 3 inches of water in a large soup pot, add corn and cover for 10-15 minutes to steam.
• Reheat shredded pork with a small amount of homemade BBQ Sauce in a saucepan (or crock pot).  While pork is reheating, make slaw: combine cabbage and peppers with mayo.  Add a pinch of salt and splash vinegar.
• Toast buns in the oven just before serving and top with heated pork, slaw and a drizzle of extra BBQ Sauce.

Instructions

• Preheat oven to 375 F.
• Place chicken thighs skin-side up on a sheet pan with a rack.

• Combine lemon zest and thyme in a small bowl. Rub part of the zest-thyme combo under the skin of each of the chicken thighs.

• Use the rest of zest-thyme combo on top of the chicken to season as well as salt and pepper.

• Roast for about 45 minutes, until internal temperature reaches 160 F.

• Clean and quarter mushrooms. Toss in a bowl with olive oil, salt and pepper.

• Spread mushrooms on a sheet pan and place in the oven for about 25 minutes, until edges are crisp.

• Remove chicken from oven when done and squeeze lemon juice on top. Serve mushrooms surrounding chicken.

Instructions

• Preheat broiler to high
• Shuck/clean corn as needed and then rub with olive oil, and a sprinkle of kosher salt and chili powder.  Place on a parchment/foil lined pan and place under the broiler.  Rotate every 2-3 minutes until corn is thoroughly cooked and develops some beautiful browning.
• Cut the corn niblets from the cob when it is cool enough to handle.
• Heat a frying pan over medium heat and sauté onion in olive oil for 5-7 minutes.  Add a pinch of salt during the cooking process.
• Add garlic and sauté another 2-3 minutes until browned.  
• Add corn niblets and chili powder.  Taste to evaluate salt and seasoning.  Remove from heat.
• In a large mixing bowl, combine the dressing ingredients and whisk to combine.  Add salad greens and toss to combine.
• Serve with greens on the bottom, a hefty scoop of the corn mixture, and plenty of crumbled queso.  And if you’re like me you’ll put a little dollop of mayo right on top...

Instructions

• Combine melon cubes and grated zucchini in a large bowl and set in the fridge to chill, covered.
• In a blender, Nutribullet or food processor, make the dressing:  puree the peeled lemons whole (making sure their seeds are removed) with the olive oil, vinegar and honey.  
• Taste and add salt and pepper as needed.
• Mix in poppy seeds by hand and drizzle desired amount over salad, reserving the rest of the dressing for later.

Instructions

• Preheat oven to a low broil and arrange clean peppers (whole) on a tray.  Add to the oven and roast until blackened, about 10 minutes.  Remove, place in a container and cover for 20 minutes, then peel skins and discard stems and seeds.  *These are not spicy!  Chop peppers once skins are peeled.
• Heat a soup pot over medium flame and add onion and oil, stirring often for 5 minutes.
• Add pork to onion mixture.  Next, add canned green chiles, fire-roasted tomatoes and salsa verde if using.  Stir to combine and add stock.
• Bring soup to a boil, then reduce to a simmer and cook for 2-3 hours (see Notes for tips regarding other cooking methods).
• Once pork is tender, remove carefully so that bones do not fall back into the soup and place on a cutting board.  Shred or slice pork and return back to soup pot.
• Add hominy and corn.  Roughly chop peeled peppers (making sure to remove seeds) and add to the soup with half the cilantro (chopped).
• Serve soup hot & garnish with the cilantro.