When it comes to flavorful dinner options, few cuisines can rival the bold flavors and spices of Mexico. And what better way to experience those flavors than with pork? From tender carnitas to spicy chile verde, there’s a rich variety of dishes that showcase the versatility of this popular protein. In this article, we’ll explore 20 deliciously spicy Mexican pork recipes that are sure to become new favorites in your household.
From classic tacos and tamales to innovative twists on traditional dishes, these mouth-watering recipes will take you on a culinary journey through Mexico’s diverse regions and cooking styles. Whether you’re a seasoned cook or just starting out, the bold flavors and spices of these recipes are sure to inspire and delight.
Carnitas Tacos with Pineapple Salsa
A flavorful twist on traditional tacos, this recipe combines tender pork shoulder cooked in lard with a sweet and tangy pineapple salsa. Perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 2 pounds pork shoulder
– 1/4 cup lard
– 1/4 cup orange juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Pineapple Salsa (see below)
– Optional toppings: cilantro, onion, lime wedges
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine pork shoulder, lard, orange juice, garlic, and oregano. Cook for 2-3 hours or until the pork is tender and shreds easily.
3. Shred the pork with two forks and season with salt and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by spooning shredded pork onto tortillas and topping with pineapple salsa.
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Combine all ingredients in a bowl. Stir well and refrigerate for at least 30 minutes.
Cooking Time: 3-4 hours (including pork cooking time)
Slow Cooker Mexican Pulled Pork
Elevate your taco game with this tender and flavorful slow cooker pulled pork recipe, infused with the bold flavors of Mexico.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup beer (optional)
– 4 tablespoons salsa
Instructions:
1. Season the pork shoulder with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Place the pork in a slow cooker and add the diced tomatoes with green chilies, beer (if using), and salsa.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Shred the pork with two forks and serve on tacos, sandwiches, or as a topping for your favorite dishes.
Cooking Time: 4-10 hours
Pork Chile Verde with Tomatillos
This hearty dish combines the rich flavors of pork and green chile peppers with the tangy sweetness of tomatillos. Perfect for a cold winter’s night, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound pork shoulder, cut into bite-sized pieces
– 2 medium tomatillos, husked and rinsed
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup roasted green chile peppers (see note), chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add the onion and garlic to the pot; cook until softened, about 5 minutes.
4. Add the chopped green chile peppers, cumin, paprika, salt, and pepper. Cook for 1 minute.
5. Add the browned pork back to the pot along with the roasted tomatillos. Simmer, covered, for 2-3 hours or until the meat is tender.
Cooking Time: 2-3 hours
Mexican Pork Tinga Tostadas
Transform ordinary tortillas into a flavorful fiesta with these crispy Mexican Pork Tinga Tostadas, filled with tender pulled pork, tangy slaw, and creamy avocado. Perfect for any gathering or snack time.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon chipotle peppers in adobo sauce
– 8 corn tortillas
– 1/2 cup shredded cabbage
– 1/2 cup grated carrot
– 1 lime, juiced
– Salt and pepper to taste
– 2 ripe avocados, diced
– Optional toppings: diced onions, sour cream, cilantro, queso fresco
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a Dutch oven or large skillet, cook pork shoulder in lard until browned, about 5 minutes.
3. Add garlic, chipotle peppers, and adobo sauce; simmer for 30 minutes or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas with pulled pork, cabbage slaw (shredded cabbage, grated carrot, lime juice), and diced avocado. Top as desired.
Cooking Time: About 1 hour 15 minutes (including prep time)
Pork Tamales with Red Chile Sauce
A classic Latin American dish, tamales are a staple of many cultures. This recipe combines the rich flavors of pork and red chile sauce with tender masa harina to create a delicious and authentic meal.
Ingredients:
– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1 cup warm water
– 1 pound ground pork
– 1/4 cup chopped onion
– 1/4 cup chopped garlic
– 1 teaspoon cumin
– Salt and pepper, to taste
– Red chile sauce (see below for recipe)
– Corn husks or parchment paper for wrapping
Instructions:
1. Combine masa harina, lard or shortening, and warm water in a large mixing bowl. Knead until smooth.
2. In a separate bowl, combine ground pork, chopped onion, garlic, cumin, salt, and pepper. Mix well.
3. Spread a thin layer of masa mixture onto a corn husk or parchment paper, leaving a 1-inch border around the edges.
4. Place a spoonful of pork mixture in the center of the masa. Fold the sides over and then roll the tamale to form a neat package.
5. Repeat with remaining ingredients and cook tamales for 1-2 hours in boiling water or steam until tender.
Red Chile Sauce:
– 2 cups dried red chile peppers
– 2 cups chicken broth
– 2 tablespoons vegetable oil
– Salt, to taste
Combine rehydrated chile peppers with chicken broth and cook over medium heat. Stir in oil and season with salt. Serve with tamales.
Pork and Hominy Posole
Posole, a traditional Mexican dish, is a perfect blend of tender pork, hominy, and rich spices. This recipe combines the comforting flavors of slow-cooked pork and creamy hominy with the warmth of aromatic spices.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 1 cup dried hominy, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 2 cups water
– Lime wedges and fresh cilantro for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown pork, then remove from pot.
2. Add onion and garlic; cook until softened. Add cumin, smoked paprika, salt, and pepper; cook 1 minute.
3. Stir in hominy, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Return pork to pot; simmer for an additional 20-25 minutes or until tender.
5. Serve hot, garnished with lime wedges and cilantro if desired.
Cooking Time: Approximately 1 hour 10 minutes
Grilled Mexican Pork Chops with Adobo
This recipe combines the bold flavors of Mexico with the simplicity of grilled pork chops, resulting in a deliciously spicy and savory dish perfect for any occasion.
Ingredients:
– 4 pork chops (1-1.5 inches thick)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon adobo seasoning
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: sliced radishes, avocado, or sour cream for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, adobo seasoning, lime juice, and cumin.
3. Brush the mixture evenly onto both sides of the pork chops.
4. Season with salt and pepper to taste.
5. Grill the pork chops for 6-8 minutes per side, or until cooked through.
6. Let the pork chops rest for 5 minutes before slicing and serving.
Cooking Time: 12-16 minutes
Pork Al Pastor with Grilled Pineapple
This recipe brings together the bold flavors of Mexico’s street food with the sweetness of grilled pineapple, creating a unique and mouth-watering dish. Savor the combination of tender pork, crispy pineapple, and tangy salsa.
Ingredients:
– 1 pound pork shoulder, sliced into thin strips
– 1/4 cup orange juice
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/4 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 2 ripe pineapples, sliced into wedges
– Vegetable oil, for grilling
– Salsa, for serving (optional)
Instructions:
1. In a large bowl, whisk together orange juice, lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
2. Add the pork strips to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat. Remove pork from marinade, letting excess liquid drip off.
4. Grill pork for 5-7 minutes per side, or until cooked through.
5. Grill pineapple wedges for 2-3 minutes per side, or until caramelized and tender.
6. Serve grilled pork with grilled pineapple, salsa (if using), and your choice of sides.
Cooking Time: 20-25 minutes
Mexican Pork and Bean Stew
Warm up with this flavorful and comforting stew that combines tender pork, creamy beans, and rich spices. Perfect for a cozy night in or as a crowd-pleasing main dish.
Ingredients:
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot or Dutch oven, brown the pork in a little oil over medium-high heat. Remove from pot.
2. Add onion and garlic; cook until softened. Add cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Add diced tomatoes with green chilies, beans, and browned pork. Stir to combine.
4. Bring stew to a boil, then reduce heat to low and simmer, covered, for 1 hour or until the pork is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 1 hour
Pork Enchiladas Suizas
Pork Enchiladas Suizas: A flavorful twist on traditional enchiladas, this recipe combines tender pork with a creamy tomatillo sauce and crispy tortillas.
Ingredients:
– 1 pound boneless pork shoulder, cooked and shredded
– 8-10 corn tortillas
– 2 cups tomatillo sauce (homemade or store-bought)
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
3. To assemble the enchiladas, dip a tortilla in the tomatillo sauce, coating both sides evenly. Place a few tablespoons of shredded pork down the center of the tortilla, leaving a small border around the edges.
4. Roll the tortilla tightly and place seam-side down in a baking dish. Repeat with remaining tortillas and pork.
5. Pour the remaining tomatillo sauce over the rolled enchiladas and top with cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Pork Chiles Rellenos with Queso Fresco
This recipe combines the tender flavors of pork, roasted poblano peppers, and creamy queso fresco for a dish that’s sure to please. Perfect as an appetizer or main course, this chiles rellenos variation is easy to make and packed with flavor.
Ingredients:
– 4 large poblano peppers
– 1 pound ground pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8 ounces queso fresco, crumbled
– 1 cup chicken broth
– Vegetable oil, for frying
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and drizzling with vegetable oil. Bake at 400°F (200°C) for 30-40 minutes, or until charred.
2. In a large skillet, cook the ground pork over medium-high heat, breaking it up with a spoon as it cooks.
3. Stuff each roasted poblano pepper with the cooked pork mixture and top with crumbled queso fresco.
4. Dip the stuffed peppers in beaten eggs and then coat with breadcrumbs.
5. Fry the coated peppers in hot oil until golden brown, about 2-3 minutes per side.
6. Serve immediately with a dollop of chicken broth to cool down the heat.
Cooking Time: About 45 minutes
Mexican Pork Carnitas Nachos
Mexican Pork Carnitas Nachos Recipe
Get ready to elevate your nacho game with this mouth-watering Mexican Pork Carnitas Nachos recipe, featuring tender and flavorful pork, crispy tortilla chips, melted cheese, and a blend of savory spices.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup orange juice
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/4 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortilla chips
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, sliced
– Salsa, for serving (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine pork shoulder, orange juice, lime juice, garlic, oregano, cumin, paprika, salt, and pepper. Cover and cook for 2-3 hours or until the pork is tender.
3. Meanwhile, preheat tortilla chips in the oven for 5 minutes to crisp them up.
4. Assemble nachos by spreading cheese over tortilla chips, followed by carnitas (shredded cooked pork), cilantro, and jalapeño slices.
5. Return nachos to the oven for an additional 2-3 minutes or until cheese is melted.
6. Serve immediately with salsa on top, if desired.
Cooking Time: approximately 4 hours
Pork and Potato Empanadas
Elevate your snack game with these savory empanadas filled with tender pork, potatoes, and spices. Perfect for a quick lunch or as a satisfying appetizer.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 lb ground pork
– 2 large potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a pan over medium heat, cook the ground pork until browned, breaking it up into small pieces as it cooks.
3. Add the diced potatoes, chopped onion, and minced garlic to the pan. Cook until the potatoes are tender.
4. Season the mixture with paprika, salt, and pepper.
5. Roll out the empanada dough and cut into desired shapes.
6. Place a spoonful of the pork and potato filling onto one half of each shape, leaving a 1/2-inch border around the edges.
7. Fold the other half over to form a triangle or square shape, pressing the edges together to seal.
8. Brush the tops with vegetable oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Pork Barbacoa Tacos with Cilantro Lime Slaw
Experience the bold flavors of Mexico with this mouthwatering recipe, featuring tender pork, tangy slaw, and crispy tacos. This hearty dish is perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8 corn tortillas
– Cilantro Lime Slaw (recipe below)
– Optional toppings: diced avocado, sour cream, queso fresco, cilantro
Cilantro Lime Slaw:
– 1 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the pork in batches until browned on all sides.
3. Add onion, garlic, beef broth, chili powder, cumin, salt, and pepper to the pot.
4. Cover and simmer for 2-1/2 hours or until the pork is tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with shredded pork, slaw, and desired toppings.
Cooking Time: 2-3 hours
Mexican Pork and Rice Casserole
This hearty casserole combines the flavors of Mexico with classic comfort food, perfect for a weeknight dinner or a weekend gathering. Tender pork, savory rice, and spicy peppers come together in a rich and creamy dish that’s sure to please.
Ingredients:
– 1 lb boneless pork shoulder, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 can diced tomatoes with green chilies
– 1 cup frozen corn kernels
– 1/2 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 8 oz cream cheese, softened
– 1/4 cup shredded Monterey Jack cheese
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook the pork over medium-high heat until browned, about 5 minutes. Add cumin and smoked paprika; cook for 1 minute.
3. In a separate pot, combine cooked rice, diced tomatoes, corn kernels, and chopped cilantro. Stir to combine.
4. In a greased 9×13-inch baking dish, arrange the pork mixture in an even layer. Top with the rice mixture and sprinkle with cream cheese and Monterey Jack cheese.
5. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Pork Sopes with Black Beans
These tender sopes topped with slow-cooked pork and black beans are a flavorful twist on traditional Mexican cuisine. Perfect for a weeknight dinner or weekend brunch, this recipe is sure to become a family favorite.
Ingredients:
– 1 pound boneless pork shoulder
– 1 can black beans, drained and rinsed
– 2 cups chicken broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 sopes (corn tortillas)
– Optional toppings: diced tomatoes, shredded cheese, cilantro
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
3. Add the chicken broth, onion, garlic, cumin, salt, and pepper to the pot. Bring to a boil, then cover and transfer to the preheated oven.
4. Cook for 2-1/2 hours or until the pork is tender.
5. Warm the sopes according to package instructions.
6. Assemble the sopes by spooning the black beans and slow-cooked pork onto each tortilla. Add desired toppings, if using.
Cooking Time: 2-3 hours (including cooking time for the pork)
Spicy Mexican Pork Meatballs
Add a bold twist to your meatball game with these Spicy Mexican Pork Meatballs. Perfect for tacos, subs, or as an appetizer, these bite-sized balls of flavor will be a hit at any gathering.
Ingredients:
– 1 lb ground pork
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 tsp chili powder
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground pork, breadcrumbs, cilantro, jalapeño, lime juice, garlic, chili powder, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and bake for 18-20 minutes or until cooked through.
Cooking Time: 18-20 minutes
Pork Picadillo Stuffed Peppers
Elevate your meal with this flavorful twist on traditional stuffed peppers! Tender pork and rice mixture is packed into bell peppers, resulting in a hearty and satisfying dish.
Ingredients:
• 4 large bell peppers, any color
• 1 lb ground pork
• 1 cup cooked white rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers, remove seeds and membranes, and place in a baking dish.
3. In a large skillet, cook pork over medium-high heat until browned, breaking up with spoon as needed.
4. Add cooked rice, chopped onion, garlic, cumin, salt, and pepper to the skillet. Cook until heated through.
5. Stuff each pepper with the pork mixture, filling to the top.
6. Cover baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Mexican Pork and Corn Chowder
This hearty chowder combines tender pork, sweet corn, and spices for a deliciously comforting meal. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless pork shoulder, diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups corn kernels
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the pork, onions, garlic, and red bell pepper. Cook until the pork is browned, about 5 minutes.
3. Add the corn kernels, diced tomatoes, chicken broth, cumin, paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the pork is tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 25-30 minutes
Pork Molé with Chocolate and Peanuts
This Mexican-inspired recipe combines the bold flavors of pork, chocolate, and peanuts to create a truly unique and indulgent dish. With its rich and complex flavor profile, this Pork Molé is sure to impress your dinner guests.
Ingredients:
– 1 pound boneless pork shoulder, cut into large chunks
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup peanuts
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat oil over medium-high heat.
3. Add onion and garlic; cook until onion is translucent.
4. Add pork chunks; brown on all sides.
5. Add peanuts, chocolate, cumin, smoked paprika, salt, and pepper; stir to combine.
6. Add chicken broth; bring to a simmer.
7. Transfer pot to preheated oven; braise for 2-3 hours or until pork is tender.
Cooking Time: 2-3 hours
Summary
Get ready to spice up your dinner routine with these 20 mouth-watering Mexican pork recipes! From classic dishes like Carnitas Tacos with Pineapple Salsa and Slow Cooker Mexican Pulled Pork, to innovative creations like Pork Al Pastor with Grilled Pineapple and Spicy Mexican Pork Meatballs, there’s something for every taste bud. Whether you’re in the mood for tacos, tamales, or a hearty stew, these recipes are sure to satisfy your cravings.
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