3 green plantains
1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
1 tablespoon dried oregano
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1 1/2 pounds skinless boneless chicken thighs, cut into 11/2-inch cubes
1 1/2 pounds boneless pork spareribs or pork butt, cut into 11/2-inch cubes
2 cups low-salt chicken broth
1 15-ounce can diced tomatoes in juice
1 large onion, cut into 1/2-inch cubes
1 very large green pepper, cut into 1/2-inch pieces
3 tablespoons apple cider vinegar

1 pound red potatoes, scrubbed, cut into 1 1/2-inch cubes
2 ears of corn, cut into 1 1/2-inch-thick rounds
1/2 cup chopped fresh cilantro

chicken, pork, stew

2 large dried ancho chilies * (about 1 ounce)
1 1/2 teaspoons dried oregano
1 1/4 teaspoons coarse salt
1 teaspoon sugar
1 large garlic clove, pressed
1 teaspoon chopped canned chipotle chilies**
1 teaspoon fresh lime juice
1 tablespoon olive oil
1 tablespoon (about) water
4 6-ounce salmon fillets with skin
Lime wedges

chili, rubbed, salmon

1/4 cup sour cream
1/4 cup plain yogurt
2 garlic cloves, chopped
1 fresh jalapeño or other fresh green chili, seeded and chopped (wear rubber gloves), or to taste
2 cups packed fresh coriander, washed well and spun dry
chili, coriander, cream