1. Place the stock into a pot and bring to a simmer. Add the carrots, potatoes, scallions, celery, and bay leaf and simmer until they are tender. This should take about 15 minutes depending on the ...

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Pernil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

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To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...