Author: Vlad

Ingredients

1/3 cup extra-virgin olive oil

6 garlic cloves, finely chopped

2 Tbsp. tomato paste

Kosher salt

1 1/2 lb. escarole, washed, patted dry, coarsely chopped

1 (28-oz.) pureed tomatoes

2 (15-oz.) can cannellini beans, drained, not rinsed

2 oz. Parmigiano Reggiano, finely grated (about 1 cup)

1/4 cup coarsely chopped fresh basil

1/4 cup coarsely chopped fresh parsley

2 Tbsp. heavy cream

Directions

1. In a high-sided 10″ skillet over medium-low heat, heat oil. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato paste and cook, stirring constantly, until paste breaks into tiny bits and oil turns red, about 2 minutes more; season with salt.
2. Add escarole; season with salt, if needed. Increase heat to medium and gently stir escarole until it begins to wilt, about 5 minutes. Add pureed tomatoes and continue to cook, stirring occasionally, until liquid is slightly reduced, about 8 minutes. Add beans and cook, stirring occasionally, until sauce thickens and is no longer runny, 20 to 25 minutes.
3. Remove from heat; season with salt. Stir in Parmigiano Reggiano, basil, parsley, and cream until cheese melts.

Ingredients

2 tablespoons extra-virgin olive oil

1 onion, chopped

5 cloves garlic, chopped

2 teaspoons chili powder

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

1 to 2 chipotle chiles in adobo, coarsely chopped, plus 1 tablespoon sauce

1 pound ground beef

One 12-ounce bottle beer, such as lager

One 14.5-ounce can diced tomatoes

One 15.5-ounce can black beans, rinsed and drained

Diced avocado, shredded cheese, cilantro leaves, sliced scallions and sour cream, for garnish.

Directions

1. Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
2. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.

Ingredients

3 dried guajillo chile peppers, stemmed and seeded

4 cups low-sodium chicken broth

2 tablespoons vegetable oil

2 10-ounce bone-in smoked pork chops, diced (bones reserved)

1 white onion, diced, plus more for topping

5 cloves garlic, chopped

1 bay leaf

1 tablespoon dried oregano (preferably Mexican)

1 teaspoon ground cumin

2 15-ounce cans white hominy, drained and rinsed

Kosher salt and freshly ground pepper, to taste

Sliced radishes and fresh cilantro, for topping

Lime wedges, for serving

Directions

1. Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chiles and cook, pressing them down with a spatula, until browned in spots, about 1 minute. Add 1 cup chicken broth and bring to a boil. Remove from the heat and set aside.
2. Heat the vegetable oil in a large pot or Dutch oven over high heat. Add the pork chop bones and cook, turning, until lightly browned on both sides, for about 2 minutes. Add the onion, garlic and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Stir in the oregano and cumin and cook 30 seconds. Add the remaining 3 cups chicken broth and the hominy. Cover and bring to a simmer.
3. Puree the chile-broth mixture in a blender until smooth; add to the pot. Continue to simmer, uncovered, 10 minutes. Discard the pork bones and bay leaf. Add the diced pork and cook until warmed through, about 5 minutes. Season with salt and pepper. Top each serving with diced onion, sliced radishes and cilantro. Serve with lime wedges.