1 Tbsp. ground Gevalia Coffee
1 Tbsp. chipotle chili powder
1 tsp. chili de arbol powder
2 tsp. paprika
1 tsp. ground cumin
1 tsp. coriander
1 Tbsp. brown sugar
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
1 2-3 pound pork belly, boneless

Mix the coffee, chili powders, paprika, cumin, coriander, brown sugar, oregano, salt and pepper and rub it all over the pork.

Place the pork into a roasting pan and roast in a preheated 400 degree F oven for 30 minutes. Then reduce the heat to 350 degrees F and roast for another hour.

Remove from the oven and let rest for 10 minutes before slicing.

I’m sure another cut of Pork Roast would work as well, but I would definitely suggest trying this with Gevalia Coffee, because it is a very fine grind of coffee. They have other recipes on their website, too; just look for them.

Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).

Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.

In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork tenerloin and shake to coat.

Moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.

Spray casserole dish with non-stick cooking spray. Spread bottom of casserole with crushed pineapple, then distribute the pork chops over the pineapple and season with salt and pepper. Layer slices of raw potato, covering the pork chops, then slices of bacon. Cover with lid and bake for 1 hour at 350 degrees. Check dish a few times while cooking and if the casserole starts to dry out then add some of the reserved pineapple juice.

Brown meat in small amount of oil. Add green pepper, onion, celery- sauté until onion is translucent. Mix all ingredients, place in casserole dish, and bake, uncovered, at 325 degrees for 2 hours

Preheat oven to 325 degrees. Cook noodles in boiling, salted water. Drain and rinse. Brown meat in hot fat. Add onion, celery and green pepper. Cook until tender. Season to taste.

Alternate meat and noodles in greased casserole dish. Mix the soup with Worcestershire sauce and pour over noodles. Sprinkle with cheese. Bake in oven for 45 minutes.

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops in mixture. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place pork chops in a single layer in an ungreased 13×9 inch baking dish. Combine soup, broth, pepper, thyme and 1/2 C. sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350° for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes.

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

Add the onion and cook until the onion is tender, stirring occasionally. Stir in the soup and water and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through.

Sauce (recipe below)

Grind together ham and pork, add bread crumbs, eggs, milk & onion. Shape into balls and place in shallow pan. Mix together ingredients for sauce (recipe below). Pour over meatballs. Bake at 350 for 60 minutes.

SAUCE

1 can crushed Pineapple
1/3 cup Ketchup
2 Tbsp. Soy Sauce
1 tsp. Sugar
dash of Pepper
1/2 tsp. prepared Mustard

Mix all ingredients together to pour over meatballs.

- From Nana’s Collection

Put 1 1/2 lbs Corn Husks to soak in warm water.
Prepare Meat Filling (below).
Fix Tamale Dough (below).

Drain and rinse Corn Husks.  Put tablespoon Tamale Dough on husk and spread evenly – roll husk back and forth.  Place filling in center of dough, adding small amounts to cover. Roll up husks lengthwise; tie or twist ends and fold under.

Place tamales in steamer and steam for about 1 hour.

Recipe yields about 3 dozen. You can freeze what you don’t need right away.

——————
Tamale Meat Filling
5 lbs Pork or Beef
1 tsp. Salt
1 tsp. Chili Powder
3 (6 oz) cans Tomato Sauce
3 Tbsp. Cornstarch
1 cup Chili Puree
1 tsp. Salt
3 cloves Garlic, crushed
1 1/2 cup Broth
Oil

Boil meat with 1 tsp. salt until tender. Save broth.

Grind meat in grinder on coarse. Put small amount of oil or grease in deep pan. Put meat, cornstarch, chili powder, crushed garlic, chili puree, tomato sauce, and broth in skillet and simmer until thick, stirring often. Remove from heat.
——————
Tamale Dough
8 cups Masa Harina
1 1/3 cup Vegetable Shortening or Lard
2 tsp. Salt
6 cups warm Beef or Pork Broth

Combine ingredients, mixing well until dough has consistency of thick frosting.