Green Chile Stew

• 2 tbsp vegetable oil
• 3 lb boneless pork shoulder, diced
• Kosher salt
• 1 lg white onion, diced
• 1 1/2 c diced Anaheim chile peppers
• 1 sm green bell pepper, diced
• 1 sm red bell pepper, diced
• 4 cloves garlic, minced
• 4 c low-sodium chicken broth
• 1 lb Yukon gold potatoes, peeled and diced
• 2 15-ounce cans white hominy, drained and rinsed
• 1 lg bunch cilantro, leaves chopped
• 2 tbsp cornstarch
• Flour tortillas, warmed, for serving

Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.

Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.

Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.

Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.

Gnocchi with Tomatoes, Pancetta & Wilted Watercress

• 2 oz pancetta, chopped
• 3 cloves garlic, minced
• 2 lg tomatoes, chopped
• 1/2 tsp sugar
• 1/4 tsp crushed red pepper
• 2 tsp red-wine vinegar
• 1/4 tsp salt
• 1 lb gnocchi
• 4 oz watercress, tough stems removed, coarsely choppe
• 1/3 c freshly grated Parmesan cheese

Put a large pan of water on to boil.

Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.

Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly. Add the gnocchi and watercress to the sauce in the pan; toss to combine. Serve immediately, with Parmesan.

Shan Style Simmered Cabbage with Beef

• 2 tbsp peanut oil
• 1 c thinly vertically sliced shallots
• 1 tsp salt
• 1 tsp turmeric
• 1/2 tsp ground red pepper
• 1/4 lb ground sirloin
• 4 c finely shredded cabbage
• 1 c thin plum tomato wedges
• 1/3 c coarsely chopped unsalted, dry-roasted peanuts

Heat a wok or Dutch oven over medium heat. Add peanut oil to pan, and swirl to coat. Add shallots, salt, turmeric, and red pepper; cook for 3 minutes or until shallots are tender, stirring frequently. Add beef; cook for 2 minutes or until the beef begins to brown. Add cabbage and tomato; toss well to combine. Reduce heat to medium-low; cover and cook for 10 minutes or until cabbage wilts. Stir in peanuts; cover and cook 10 minutes or until cabbage is tender.

Broccoli Cheddar Chicken Pockets

• Kosher salt
• 1 1/2 c chopped broccoli florets
• 1 3/4 c grated sharp cheddar cheese
• 1 1/2 c cooked rotisserie chicken, chopped
• 3 tbsp sour cream
• 2 tbsp chopped fresh chives
• Vegetable oil, for brushing
• All-purpose flour, for dusting
• 11-ounce tube refrigerated French bread dough
• 1 large egg

Bring a saucepan of lightly salted water to a boil. Add the broccoli and cook 1 minute. Drain and rinse under cold water until cool; pat dry. Mix the broccoli, cheddar, chicken sour cream and chives in a bowl until combined, then squeeze the mixture together with your hands to make it compact.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and cut into 5 equal portions  Place an equal portion of the broccoli mixture in the center of each dough section and fold up to make the dinner pockets. 

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Garlic Chicken with Potatoes & Carrots

• 2 lbs small red-skinned potatoes, quartered
• 3 tbsp extra-virgin olive oil
• 1/2 tsp cumin seeds
• Kosher salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tbsp packed light brown sugar
• 1 lemon (1/2 juiced, 1/2 cut into wedges)
• Pinch of red pepper flakes
• 4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
• 2 tbsp chopped fresh cilantro or parsley
• 2 c baby carrots
• 1 lg onion sliced

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Top the potatoes with the baby carrots and sliced onion.  Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes, carrot and onions. Serve the chicken with the vegetables and lemon wedges. Drizzle with the pan juices.