Season pork with 2-4, sear on each side and set aside.
Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.
Soak 1-3 for 30 minutes and puree. Reserve 1/2 cup mixture in the fridge and set aside the remaining. Add 1/2 cup water to now-empty container to combine with any remaining mixture, toss with pork and chill for 1 hour.
Cook onions for 10 minutes. Add 6-10 for 1 minute. Add 1/2 cup water, larger amount of chile mixture and pork. Cover and transfer to a 325 degree oven for 2 hours.
Uncover, stir and continue cooking for 1-1/2 hours. Transfer to stovetop and simmer until thickened, about 10 minutes. Add in reserved 1/2 cup chile mixture and molasses and serve with 12-16.
4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
2tb chipotle in adobo sauce
6 cloves garlic, crushed
3 bay leaves
2tsp dried oregano
1 onion, cut into 1/2in slices
3lb boneless short ribs, cut into 2in pieces
1/2 cup water
Half a head or 6 cups shredded green cabbage
1 red onion, thinly sliced
1 carrot, shredded
1 jalapeno, minced
1 cup cilantro
18 6in tortillas
4oz queso fresco
4 limes, cut into wedges
Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.
1lb frozen hash browns, thawed overnight or microwaved for 4 minutes and dried
Cook sausage in a 10in skillet until no longer pink, about 3 minutes. Add hash browns for 15 minutes, turning occasionally, until slightly brown.
Beat 3-4, fold in hash brown mixture and cheddar and add back mixture. Cover and cook for 4 minutes, shaking slightly occasionally. Slide onto plate, use a second plate to invert it and add back to skillet to cook other side for about 2 minutes. Serve.
10oz white mushrooms, 5oz processed and 5oz sliced
4 cloves garlic
16 square saltines, processed to crumbs
1lb ground pork
4tsp worcestershire sauce
1lb 85% hamburger
3/4tsp fresh thyme
2-1/2 cups broth
Microwave porcini in 1 cup water covered for 1 minute. Let rest for 5 minutes and mince mushrooms, reserving liquid. Set aside.
Cook onion for 6-8 minutes. Add processed mushrooms for 5 minutes. Add garlic for 1 minute. Add to saltine crumbs and cool for 15 minutes. Clean skillet in the meantime.
Add 6-7, 1tb worcestershire and 4tb porcini liquid to mixture. Add hamburger and shape into a 10in x 6in loaf in skillet. Bake at 375 degrees for 45-55 minutes or until internal temperature reaches 160 degrees. Remove meatloaf and tent with foil.
Remove all but 2tb fat from skillet and add porcini and sliced white mushrooms for 6-8 minutes. Add thyme for 1 minute. Add flour for 2 minutes. Whisk in broth, 1/2 cup porcini liquid and remaining 1tsp worcestershire sauce and simmer for 10-15 minutes. Serve.