444 ground pork recipes

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

Large pasta tubes get stuffed with a mixture of mashed meatballs and spinach, then layered with slow-simmered tomato sauce and Parmesan for an Italian feast that feeds a crowd.

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

A simple, yet savory dish that just might have you and your friends licking your bowl!

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

A classic taco salad piling browned ground beef, sharp cheddar, tomato, and crisp lettuce, tossed with Catalina dressing and taco chips. A potluck favorite that comes together in about 15 minutes.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

A Texas-style no-bean chili with cubed beef round and pork loin slow-simmered in beef broth, tomato sauce, and a bold blend of chili powder, cumin, and paprika. Fork-tender meat, big flavor.

Cranberry-apple Stilton bites on Melba toast with port-braised fruit, creamy blue cheese, and chopped walnuts. A make-ahead holiday appetizer that balances sweet, salty, and funky in one bite.

Hanz's Swiss-German bratwurst: a homemade pork and veal sausage seasoned with white wine and freshly ground spices, double-ground for a fine texture and stuffed into hog casings. An old family recipe.

Three-meat combo burgers: ground sirloin, pork, and veal blended with oats, chili sauce, and Worcestershire. Grilled patties with serious depth.

These pan-fried dumplings feature a savory filling of ground pork, Napa cabbage, scallions, ginger, and garlic, encased in a tender wrapper.

This recipe for an indoor slow cooked (Crockpot) pulled pork takes inspiration from North Carolina. Instead of ham hocks it uses bacon and liquid smoke.