2 onions, chopped
1 red bell pepper, chopped
1/3 cup olive oil
2 garlic cloves, minced
4 tomatoes, peeled, seeded, and chopped
3 zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
1/2 cup minced fresh parsley leaves
2 chorizos (cured spicy pork sausage, available at Hispanic markets and some specialty foods shops), peeled
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 teaspoons red-wine vinegar
2 hard-boiled large eggs, chopped
pisto, manchego,

1/2 cup balsamic vinegar
1 cup unsalted butter, at room temperature
3 tablespoons honey
2 tablespoons chopped fresh basil
1 teaspoon salt
4 sweet yellow plantains, unpeeled
plantains, balsamic, basil

4 tablespoons olive oil
3 pounds boneless (farmer\'s style) pork spareribs, cut into 1 1/2-inch pieces
2 large onions, chopped
8 garlic cloves, minced
1 28-ounce can Italian plum tomatoes
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3/4 cup hojiblanca, cacereña or Niçoise olives

1 pound green beans, cut into 2-inch lengths
pork, stew, olives

4 (3/4-inch-thick) loin pork chops
2 teaspoons salt
1 3/4 teaspoons black pepper
1 (1-lb) firm-ripe mango, peeled and coarsely chopped
2 tablespoons unsalted butter
1 cup drained canned pineapple chunks (from a 14-oz can)
1 cup mango nectar
1/4 cup packed light brown sugar
2 tablespoons Dijon mustard
4 whole cloves
2 tablespoons olive oil
1 large onion, coarsely chopped
1 garlic clove, finely chopped
1/3 cup fresh cilantro leaves
pork, chops, mango