Ingredients 1 medium red onion, sliced Juice of 2 limes Salt and freshly ground pepper 5 or 6 dried ancho chiles, stemmed and seeded 4 cups chicken stock 1/2 cup blanched whole almonds 1/2 cup unsalted peanuts 1 tablespoon unsweetened dark cocoa powder 1/2 teaspoon ground cloves 3 to 4 cloves garlic, grated or made into a paste 1 small yellow onion, chopped Handful of raisins 2 pounds pork shoulder, cut into bite-size cubes About 2 tablespoons vegetable or peanut oil, plus more for drizzling 2 large bay leaves 1 cinnamon stick 12 flour or corn tortillas Queso fresco or Cotija cheese, crumbled Directions Separate the red onions into rings.
Ingredients 1 bunch scallions, sliced thin, white and green parts separated 1 (1-inch) piece fresh ginger, chopped 3 cloves garlic, chopped 2 tablespoons toasted sesame oil 8 cups water 3 (6-inch) pieces dried kelp (kombu) 1/4 cup bonito flakes 3 ounces dried shiitake mushrooms 1/2 cup light miso 1 pound baby bok choy, cut in quarters 8 ounces firm tofu, cut into cubes Directions In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer.