Preheat oven to 350°.

Heat the oil in a large ovenproof pan over medium-high heat.

Brown the meat, in batches, and season with ½ teaspoon of the salt and pepper.

Remove the browned meat to a bowl as it browns.

Add the onions, oregano, and remaining salt to the pan and cook, partially covered, stirring frequently to scrape up browned bits from the pan bottom, about 2 minutes.

Add the remaining ingredients and return the meat and collected juices to the pan.

Stir to combine.

Bring to a boil.

Cover and place in the oven and cook 45 to 50 minutes or until the meat is very tender.

Add salt, if needed.

Place the sorted and rinsed black beans in a saucepan and add 4 cups of water.

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

Turn off the heat and let soak 30 minutes.

Return the beans to a boil again, then reduce the heat to low, cover, and simmer until the beans are tender and the broth thickens, about 1 hour and 20 minutes.

When the beans are tender, season with salt.

Meanwhile, heat the oil in a wide deep skillet over medium-high heat and brown the pork in batches.

Transfer the meat to a bowl as the pieces are browned.

In the same skillet, cook the onion with 2 tablespoons of water, stirring to scrape up the browned bits from the pan bottom, until softened, 3 to 4 minutes.

Return the meat to the pan, including any collected juices from the bowl.

Add the salt and mix to combine.

Turn off the heat and reserve in the pan.

Put all of the remaining ingredients in a blender, except the reserved beans, and blend until smooth.

Stir the purée into the pork mixture and bring to a boil, then reduce the heat to low, cover, and simmer until the sauce thickens and the meat is tender, about 45 minutes.

Drain off the broth from the beans into a container and save for another use.

Add the drained beans to the pork.

Cook slowly, over low heat, about minutes, to blend for flavors.

Adjust seasoning.

Preheat oven broiler, and roast the chiles on a baking sheet placed on the top shelf of the oven under the broiler.

With tongs, turn the chiles until lightly charred all over, 6 to 7 minutes.

Put the roasted chiles in a plastic bag to steam 5 to 6 minutes; then rinse under cold running water, 1 at a time, and rub or peel off the skins.

Cut the chiles open, remove the seeds, and cut into 1⁄2-inch dice.

Set aside.

In a large saucepan, heat the oil over medium heat, and stir-fry the onion and garlic, 4 to 5 minutes, until starting to brown.

Remove to a bowl.

Add the meat, and stir-fry until no longer pink on the surface, 4 to 5 minutes.

Return the onion and garlic to the pan.

Add the oregano, marjoram, cumin, salt, and pepper.

Stir in the broth and the Maggi.

Bring to a boil, then reduce the heat, cover, and simmer until the meat is tender, about 25 minutes.

Add the carrots, potato, and cilantro.

Cook until the vegetables are tender, 15 to 20 minutes.

Stir in the reserved chiles.

Heat through about 5 minutes and serve.

Cut the chiles into about 4 pieces and toast in a medium skillet, over medium heat, pressing with a spatula until they are aromatic and change color, 10 to 15 seconds.

Submerge them in a bowl of hot water and soak 20 to 25 minutes.

Meanwhile, in the same skillet, heat 1 tablespoon of the oil.

Add the plantain and cook, turning once, until golden brown, about 1 minute per side.

Remove to a plate and reserve.

In the same skillet, toast the almonds, stirring, until light brown, 2 to 3 minutes.

Transfer to a blender.

Add the onion and garlic to the same skillet, and cook until the onion softens, about 3 minutes.

Add the tomatoes, oregano, cinnamon, and allspice.

Cook until the tomatoes soften, 3 to 4 minutes.

Put in the blender with the almonds.

Add the soaked chiles and ¼ cup of the chile water, or tap water.

Blend very well until thick and smooth.

Reserve.

In a large saucepan, heat the remaining 2 tablespoons of oil over medium-high heat and cook the meat, turning, until no longer pink on the outside, 6 to 8 minutes.

Season with salt and pepper.

Add 1½ cups of water.

Bring to a boil.

Cover, reduce heat, and simmer until tender, about 45 minutes.

Add the sweet potato and reserved sauce.

Cook until the potato is tender, 20 to 25 minutes.

Add the pineapple and reserved plantain.

Cook until hot and bubbling, 6 to 8 minutes.

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.