In a large pot heat the oil over medium heat and lightly brown the pork in batches.

Season each batch lightly with salt.

Transfer the browned pork to a bowl as it browns.

Put the onion, garlic, oregano, and cumin into the pot and cook, stirring, until they begin to color, 3 to 4 minutes.

Return the meat to the pot and add the tomatoes, broth, and epazote.

Bring to a boil, then reduce the heat to medium-low, cover and cook until the pork is very tender, about 1 hour.

Meanwhile, remove the stem and seeds from the chiles.

Dice the chiles into 3⁄4-inch pieces and stir into the stew along with the corn.

Add freshly ground pepper and additional salt, if needed.

Cook until the corn is tender, about 5 to 6 minutes.

Serve the stew hot with lime wedges to squeeze over the stew.

In a medium saucepan, bring to a boil about 1 quart of water.

Add the tomatillos, onion, garlic, and serranos.

Cook, uncovered, over medium heat until the tomatillos are barely soft, about 5 minutes.

Drain and transfer the contents of the pan to a blender or food processor.

Add the oregano, cumin, sugar, ½ teaspoon of the salt, and the cilantro.

Blend to a coarse purée, and reserve.

Preheat the oven to 350°.

Dust the pork lightly with the flour, and season with the remaining salt and pepper.

In a large flameproof casserole dish, or saucepan, heat the oil, and brown the pork, in batches.

Reserved browned pieces in a bowl.

Return the browned meat and any collected juices to the pan; then add ⅓ cup of water, and stir well to incorporate the brown bits from the bottom of the pan.

Stir in the reserved tomatillo sauce.

Cover the pan, and cook in the oven until the pork is very tender, about 1 hour.

In a large saucepan, heat the oil over medium-high heat and brown the meat in batches.

Transfer the meat to a bowl.

In the same pan, put the onion, garlic, oregano, cumin, and salt, and cook, stirring frequently, until the onion starts to brown, about 4 minutes.

Return the meat to the pan and add 1½ cups water.

Stir well to combine.

Bring to a boil, reduce heat to low, cover and simmer until the meat is tender, about 45 minutes.

Meanwhile, prepare the chiles.

Then, remove the stem and seeds.

Coarsely chop the chiles and add them to the pan.

In a small bowl mix the masa with 3 tablespoons of water until smooth and stir the mixture into the stew.

Cook, uncovered, until the chile verde thickens.

Adjust seasoning.

Prepare the yellow mole.

Reserve in the pan off heat.

Make the masa dumplings.

Reserve, covered on a plate.

Put the pork in a large saucepan with the garlic, hoja santa, or cilantro, and salt.

Add 3 cups of water and bring to a boil.

Reduce the heat to low, cover and simmer until the meat is tender, about 35 to 40 minutes.

While the meat is cooking, bring to a boil a pot of salted water and cook the potatoes until crisp-tender, about 10 minutes.

With a large slotted spoon, scoop the potatoes out of the water and reserve in a bowl.

In the same water, cook the beans until crisp-tender, 5 to 6 minutes.

Drain and reserve the beans with the potatoes.

When the pork is tender, pour the reserved yellow mole into the pan with the pork.

Add the reserved potatoes and beans.

Bring the stew to a boil, then reduce the heat to low, cover, and simmer 5 minutes.

Add the reserved masa dumplings and cook until the vegetables are tender and the dumplings are cooked through, 12 to 15 minutes.

In a small bowl mix the onion and lime juice.

Put the pork pieces and bay leaf in a saucepan.

Add water just to the surface of the meat.

Add the salt.

Bring to a boil, then lower the heat and simmer until the meat is very tender, 45 to 50 minutes.

Turn off the heat and reserve the pork in the broth.

In a large skillet, cook the chorizo, breaking it up into small pieces as it cooks, until it renders its fat and starts to brown, about 5 minutes.

Remove the chorizo to a bowl and reserve.

Drain off all but 1 tablespoon of fat from the skillet.

Add the onion and cook until limp, stirring and scraping the pan bottom, 2 to 3 minutes.

Add the garlic, tomatoes, oregano, chiles, and adobo sauce.

Cook, stirring, until the juices reduce and the mixture starts to thicken, about 3 to 4 minutes.

Transfer the tomato mixture to the pan with the pork.

Add the reserved cooked chorizo and the cooked potatoes.

Bring the stew to a boil.

Reduce the heat to low and simmer, uncovered, 15 minutes to blend the flavors.

Serve topped with sliced avocado.

Prepare the serrano cream sauce.

Cover and set aside, or if made ahead, refrigerate up to 2 days.

Preheat the oven to 450°.

Line a 9- × 12-inch baking pan with foil.

Trim the tough silver skin from the pork.

Brush the tenderloins all over with oil.

Season with oregano and salt.

Heat a large nonstick skillet over medium-high heat.

Add the pork and cook, turning to brown on all sides, about 5 minutes.

Transfer to the roasting pan and cook until no longer pink inside, but still juicy, about 18 to 20 minutes (155° to 160° on a meat thermometer).

Reheat the sauce.

Thinly slice the pork and serve with the sauce spooned on top.

Sprinkle with parsley.

Prepare the red sesame seed sauce.

Reserve in the pan off heat.

Preheat oven to 450°.

Rub the pork with salt, pepper, and oregano.

Heat the oil in a large nonstick skillet over medium-high heat.

Brown the pork on both sides, about 5 minutes total.

Transfer to a baking pan and roast until no longer pink inside, 18 to 20 minutes (155° to 160° on a meat thermometer).

Remove from the oven and let stand 6 to 8 minutes.

Reheat the sauce.

Slice the pork and serve with a portion of the sauce spooned over the meat.

Sprinkle with sesame seeds, if using, and garnish with cilantro.

Prepare the seasoning paste.

Then, cut the tough outside layer of skin off the shank.

Cover the pork all over with the seasoning paste.

Cover and refrigerate at least 4 hours or overnight.

Preheat oven to 350°.

Put 1 sheet of foil large enough to completely wrap 1 pork shank onto a flat surface, and cut the banana leaf to about the same size.

Put the banana leaf on top of the foil.

Lay the pork shank in the center of the banana leaf.

Top the meat with half of the tomatoes, half the epazote, and half the pepper slices.

Sprinkle with half the vinegar and salt.

Wrap the pork completely in the banana leaf.

Then fold the foil around the outside to make a tight seal.

Put the package on a large baking sheet.

Repeat with the other shank.

Cook in the oven 2 hours or until the meat is very tender when pierced with a fork.

Open one package to test tenderness and drain off excess fat.

Serve the shanks while hot, on the plate with the cooked tomatoes and peppers.

Prepare the peanut mole.

Reserve in the pan off heat.

(If made ahead, cover and refrigerate up to 3 days.

) Make a paste of the mashed garlic, oregano, salt, pepper, and oil.

Rub the paste all over the pork roast and let the meat stand at room temperature about 30 minutes.

Preheat the oven to 350°.

Place the meat in a roasting pan and roast, uncovered, about 1 hour and 15 minutes, or until a meat thermometer registers 155° to 160°.

Remove the roast from the oven and let rest 8 to 10 minutes.

Reheat the sauce.

If too thick, thin with chicken broth.

Thinly slice the roast and serve with the sauce spooned on top.

Garnish with sprigs of cilantro or parsley.

Preheat the oven to 450°.

In a small bowl, mix the salt, pepper, sugar, and garlic.

Rub all over the meat.

Put the meat on a rack in a roasting pan and roast in the oven 30 minutes.

In a cup, mix the broth and wine.

After 30 minutes, open the oven and pour ½ cup of the liquid over the roast.

Reduce the oven temperature to 325° and continue roasting 45 minutes, basting the meat every 15 minutes with the remaining ½ cup broth-wine mixture and the pan juices.

Cook the meat until lightly browned, about 1 hour, and an instant-read thermometer registers 155° to 160°.

Remove the roast to a warmed platter.

Meanwhile, squeeze the juice from 2 tangerines to make ½ cup juice.

Remove the peel from the remaining 2 tangerines, separate the segments, and gently remove any seeds.

Reserve the juice and fruit.

When the roast is done, remove it to a warmed platter.

Put the roasting pan on a stove burner.

Add the plantains.

Bring to a boil, stirring.

Reduce the heat to low, and simmer 5 to 6 minutes, or until the plantains are tender and the sauce thickens.

Add the tangerines.

Heat through, about 2 minutes.

Stir in the cilantro.

Slice the roast and serve with the sauce spooned on top.

Garnish with plantains slices and tangerine segments.