Spicy!

Place all ingredients except hominy and garnishes into a 5-quart or larger slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.

Take chicken out of slow cooker and let cool for a few minutes. Pull meat off the bone and shred with two forks. Discard skin and bones and return to the slow cooker along with hominy and cook another 30 minutes. Season with salt and pepper.

Ladle pozole into bowls and garnish with any combination of sliced radishes, shredded cabbage, fresh cilantro, tortilla strips, and lime.

Brine pork chops in a shallow dish filled with salt and water. If there’s not enough liquid to cover the pork chops, add a solution of 1 cup of water and 1 tablespoon of salt until submerged. Place in refrigerator for 1 to 2 hours.

Remove chops from brine, rinse thoroughly, and pat dry. Sprinkle each side with salt and pepper.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Cook pork chops 3 to 7 minutes on each side (depending on thickness), or until they reach an inner temperature of 135 F.

Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Sauté shallot until soft. Pour in vinegar to deglaze pan. Whisk in pepper jelly, crushed red pepper, and thyme until smooth, 2 to 3 minutes. Toss in peaches and simmer on low a few more minutes.

Brush some peach glaze on the bottom side of each pork chop. Plate pork chops and pour remaining pepper/peach glaze over top. Garnish with thyme sprigs and jalapeño slices.

Place red beans in a large bowl and cover with 2 inches of water. Soak for 8 hours.

Heat oil in a large pot on medium high. Add sausage and sear about 3 minutes per side. Remove sausage from pot and turn heat down to medium.

Sauté onion, celery, and bell pepper 10 minutes or until tender and caramelized. Transfer sausage back to pot with vegetables and stir in all spices (minced garlic through cayenne).

Drain red beans and add them to pot. Stir in 4 cups of water. Bring mixture to a boil, then reduce heat to low. Cover and simmer about 2 hours, stirring every 20 minutes.

Partially mash some of the red beans against the side of the pot with a wooden spoon to increase thickness. Add more water if mixture becomes too thick.

When ready, top with rice and chopped parsley. Serve with cornbread, coleslaw, or collard greens.

Preheat oven to 450 F. Place sweet potato cubes on a baking sheet, sprinkle with chili powder, cinnamon, ginger, and sugar, then drizzle with olive oil. Toss to coat, then roast in oven for 20 minutes or until tender.

Meanwhile, cook pasta according to package directions. Drain, reserving hot pasta water.

In a large skillet, sauté onion whites and pancetta over medium heat until pancetta is almost crisp. Add minced garlic and cook another minute or so. Lower heat.

Add peanut butter, cream cheese, chili sauce, and soy sauce. Slowly stir in 1 cup pasta water, continuing to stir until smooth and creamy. If sauce is too thick, whisk in additional water a few tablespoons at a time.

Add black pepper and sage.

Plate pasta, top with sauce and sweet potatoes, and sprinkle with diced green onion.