CORE INGREDIENTS: 2½ lbs pork-cubed, >2 onions-sliced, >2 garlic cloves-chopped, >1 lb new potatoes-thinly sliced, >14 oz canned tomatoes, >1½ c white wine or veg broth, >1 tb basil, >½ c all-purpose flour, >olive oil for frying.

OPTIONS: 1) Omit potatoes and serve over rice. 2) As with most any stew, additional vegetables can be added - how about some turnips, corn, cauliflower and cabbage?

DIRECTIONS: Layer half the potatoes on the bottom of oven-proof dish or crockpot; combine the meat, broth and spices and place on potatoes; place remaing potatoes on top and spray with olive oil. Cook at 350° for 1 ½ hours.

CORE INGREDIENTS: 2 lbs pork-cubed, >8 oz sausage-cubed, >1 onion-sliced, >2 garlic cloves-chopped, >1½ c veg broth or apple cider, >4 oz mushrooms, >2 red or yellow peppers-sliced, >½ ts allspice or cumin, >olive oil for frying.

DIRECTIONS: Preheat oven to 350°. Brown meat and transfer to a plate. Add onion and peppers and sauté for 4 minutes. Add mushrooms and rice and cook for 1 minute or until rice grains well-coated, then add broth and bring to a boil. Return meat to the pot, add seasoning, mix, and cook for 1½ hour.

Cocido is an example of everything from the hunt and gathering being thrown into the pot. It is a stew of pork, chicken, vegetables and fruit. Go ahead and add some root vegetables to the mix!

CORE INGREDIENTS: 2 lbs boneless pork, >1 lb chicken (any cut), >2 sauges, >4-5 tomatoes-diced, >1 zucchini, >1 carrot-sliced, >¼ cabbage-sliced/blanched, >2 celery stalks-diced, >1 apple-sliced, >1 onion-sliced, >10 prunes.

SEASONINGS: 2 bay leaves, >8 garlic cloves-chopped, >2 tb cilantro, >2 chicken bouillion cubes or ½ c stock, >1 ts chili powder, >¼ c orange juice concentrate, >½ ts cinnamon, >¼ ts ginger, >¼ ts cumin.

DIRECTIONS: Combine pork, bay leaves, onion, cilantro, carrot, and celery in a casserole dish and fill with cold water. Bring to boil and simmer for 1 hour. Set aside zucchini, appple, prunes and cabbage; add everything else and cook for 45 minutes. Add remaining ingredients and simmer for another 20 minutes. Salt & pepper to taste.

CORE INGREDIENTS: 2 lbs pork-cubed, >20 pickling or pearl oinions, >2 garlic cloves-chopped, >2 carrots-chopped, >2 celery stalks-chopped, > 1 c white wine or veg or chicken broth, > 1 c water, >½ yellow or red pepper, >1 bay leaf, >olive oil for frying; SEASONINGS: 2 ts thyme, >1 tb rosemary, >1 ts paprika.

OPTIONS - Flemish Version: add 3 med sweet potatoes-cubed, replace wine/veg broth with beer, 1/8 ts gr cloves, 1 ts tarragon.

DIRECTIONS: Preheat oven to 325. Using tip of a sharp knife, make slits in the pork and insert the garlic pieces. In a flameproof casserole dish or skillet, heat oil and sauté carrots, celery, and onion for 10 minutes. Transfer to casserole or crock pot and cook for 3 hours. Meanwhile, put onions into a bowl, pour over boiling water, let sit for 1 minute. Drain and peal off skins. Heat these onions in a skillet for 15 minutes until golden brown. After pork has cooked for 3 hrs, place onions into pot and simmer an additional 15 minutes. Skim off fat and serve.

CORE INGREDIENTS: 2 lbs pork, >1 c cannellini beans-soaked overnight, >1 onion-sliced, >2 garlic cloves-chopped, > 1 c white wine or veg or chicken broth, >14 oz canned tomatoes or 2 tb tomato paste, 2 green peppers-sliced, > grated orange rind or 1 tb orange concentrate, >1 ts thyme, >1 ts paprika, >olive oil for frying.

OPTIONS: 4 oz mushrooms, ½ ts chili pepper, 1 tb green chili.

DIRECTIONS: Preheat oven to 350°. Drain beans and cover in large pan with fresh water. Bring to a boil for 10 minutes. Reduce heat and simmer for 20 minutes, drain and set aside. Brown pork and set aside. Add more oil and sauté onion and garlic for 4 minutes. Return pork to pan. Add tomatoes/paste and broth and bring to a boil. Transfer into a casserole dish and add peppers, orange rind/juice, and beans. Cook in oven for 45 minutes. Makes a good pasta sauce too!