• 2½ lbs boneless pork (butt or spareribs) trimmed of excess fat and cut into 1” cubes
• Cooking oil
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 teaspoon smoked paprika
• 1 cup dark beer
• 1 large yellow onion, cut in half and thinly sliced
• 1 cup seasoning ham, diced into 1/4-inch pieces
• 6-8 clove garlic, cleaned and coarsely chopped
• 2 large poblano chiles or 4 Anaheim chiles, seeded and cut into thin strips
• 1 (28-oz) or two 15-oz cans golden hominy, drained
• 1 (15-oz )can diced tomatoes in juice
• 2 teaspoons dried oregano
• 1 cup chicken or beef broth
• Salt and pepper, to taste

Suggested toppings: chopped fresh cilantro, diced fresh or pickled jalapeños, sliced radishes, sour cream, diced avocado, lime wedges, grated cheddar or jack cheese

Braised Pork and Hominy Stew

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Hogs Head Cheese

• 1 hog's head, washed, scrubbed, dried
• 3 pork shanks, feet attached, washed, scrubbed, dried
• 1 pound chopped carrot, skin on
• 1 pound  quartered red onion, skin on
• 1 pound chopped celery, washed
• 1/2 pound chopped leek greens, washed
• 3  bay leaves, fresh
• 1 cup apple cider vinegar
• 3 gallons water
• 1 bunch flat-leaf parsley, finely chopped
• 8 ounces green onion, thinly sliced
• 1 cup Creole seasoning
•  Roasted Corn Grits (recipe follows)
• 6 Poached Eggs (method follows)

Roasted Corn Grits

• 1 pound stone-ground grits
• 1 quart heavy cream
• 1 quart water
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1/2 red onion, finely chopped
• 1/2 cup corn kernels

Poached Eggs

• 6 cups water
• 3 tablespoons white vinegar
• 6  organic, free-range yard eggs

Hog's Head Cheese with Roasted Corn Grits and Poached Yard Egg

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• 4-5 lbs Boston butt pork roast
• ​1 teaspoon salt, or more to taste
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil or more as needed
• ​1 large onion, chopped
• ​3 cloves garlic, minced
• ​1 tablespoon grated fresh ginger
• ​2 tablespoons tomato paste
• ​1/4 cup honey
• 2½ cups low-sodium beef broth
• 1 cup bottled barbecue sauce, your favorite

Pulled Pork with Barbecue Sauce

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• 2 tablespoons salt butter
• 4 cups onion, chopped
• 2/3 cup green pepper, chopped
• 1/3 cup scallions, thinly sliced
• 1 tablespoon garlic, minced
• 2 tablespoons parsley, minced
• 1 lb lean pork, cut into 3/4 inch cubes
• 1 cup baked ham, finely chopped
• 6 Creole smoked sausage, sliced  1/2 inch thick
• 1½ cup long grain rice
• 3 cups rich beef stock
• 2½ teaspoons salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/2 teaspoon chili powder
• 2 whole bay leaves, crushed
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cloves.

Jambalaya

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• Three cups chicken broth
• pinch of saffron, crumbled
• olive oil
• 1½ lbs pork loin, cut into 1/2-inch cubes
• Kosher or sea salt
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons garlic, chopped
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper, or to taste
• 1½ cups Arborio rice
• 1 cup shelled edamame or baby lima beans
• 2 cups baby spinach
• 1/2 cup flat leaf parsley, chopped
• 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

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• 1/4 cup Louisiana popcorn rice
• 1 pound pork shoulder, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 1/4 pound duck livers, cleaned of veins and fat
• 1 onion, small dice
• 5 cloves of garlic, minced
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, snipped
• 1 bunch green onion, finely sliced
• kosher salt, to taste
• black pepper, to taste

Dough

• 4 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 2 eggs
• 1 cup milk

Country-Style Meat Pies

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• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1/2 cup chopped yellow onion
• 1/2 cup chopped bell pepper
• 1/4 pound ground pork
• 1/4 pound chicken livers, pureed
• 2 bay leaves
• 1 tablespoon finely chopped jalapeno
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 2 cups cooked long grain white rice
• 1/4 cup beef stock or canned, low sodium beef broth
• Dash of Tabasco, or other Louisiana hot sauce, to taste

Creole Dirty Rice

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