Our Sunday night meal for eight (including one vegetarian and one vegan!) was braised New Mexico-style pork in a delicious red chile sauce, along with rice and Mexican coleslaw. I had an extra tub of vegan-appropriate coleslaw, too, and we were all glad there was still some Texas sheet cake to finish out the meal.
"Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)," by Annie Petito. In Cook's Illustrated, Number 154 (September/October 2018), p. 6-7.
"Mexican Coleslaw," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 08 August 2017]
Vegan Coleslaw based in part on "Easy Vegan Coleslaw," from Dana of the MinimalistBaker.com.
"Taco Seasoning I," from Bill Echols on AllRecipes.com.
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