Given the love of drinking in Ireland, this slow-roasted pork shoulder meets every sense of comfort as it gets colder outside. The pork is seasoned with thyme, black pepper, garlic, apple cider, apple cider vinegar, tomato paste, flour, and dark beer and roasted for hours at a low temperature.

The pork stew is served with colcannon, which is an Irish way of cooking mashed potatoes with butter, milk, heavy cream, garlic, leeks, cabbage, scallions, and black pepper.

Ingredients: Pork, dark beer, thyme, salt, black pepper, apple cider vinegar, garlic, tomato paste, flour, canola oil, potatoes, butter, milk, heavy cream, garlic, leeks, cabbage, scallions, salt, black pepper

Tamale is meat cooked in a corn flour dough, flavored with relajo spices, and steamed in banana leaves. Tamales have various recipes and can be cooked in banana leaves or corn husks, depending on the country in Central and South America. Relajo spices steamed with green beans, chickpeas, and potatoes. Phew! You will get This flavor explosion when you bite into a Tamale. Kabir loves them. This will come with a side of Cabbage salad. 

Dairy, Cilantro, and Eggs in salad only and can be removed. Tamales are gluten and dairy-free.

Ingredients: Chicken, Masa, onion, tomato, garlic, green beans, chickpea, pumpkin seeds, banana leaves, pasilla chilies, star anise, achiote paste, cumin, cinnamon, oregano, sesame seeds, canola oil, salt pepper. Cabbage Salad: Cabbage, cucumber, carrots, mayonnaise, cilantro, lime juice, salt.