Continuing my quest to demystify the use of dried chiles in your kitchen, today I’m sharing one of my favorite Mexican guisados (stews) that highlights the use of dried chiles: Chile Colorado.

Also known as posole, this fragrant and spicy New Mexican stew combines toothsome hominy and tender chunks of pork in a mildly spicy, verdant base. We wanted to use the multicooker to make a ...

Robert Del Grande's spin on a chile verde uses both serranos and poblanos for a balance of chile flavor. Simmering the baby back ribs low and slow not only makes the meat fall-apart tender, but also ...

In a large soup pot, add pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper. Cover everything with water and allow to simmer for 2 hours. As water begins to ...

The phone’s persistent ringing is what finally got me out of bed. It was early on a Friday morning. I was taking advantage of my shift starting a little later on Fridays and was sleeping in. “Ani?” It ...

With countless spices to soak up, this tender pork comes out of the Crock-Pot impossibly juicy and flavorful. This perfectly spicy—thanks to a few dashes of chili powder and cayenne—pulled pork makes ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Q • I adore the food at Las Palmas in Maplewood. I am hopeful to get the recipe for the special pork dish owner Veronica Morales ...

I have often talked about how my life changed when I made Mexican Rice in the Instant Pot for the very first time! It was SO easy and convenient and I loved that the cleanup was such a breeze. I make ...

Of all the dishes at Dunsmoor restaurant in Glassell Park — cooked over a hearth at chef-owner Brian Dunsmoor’s ode to regional American dining — the one that might leave the greatest impression is a ...