Like tamales? You'll love this boldly earthy, smoky, no-corn-husk-necessary spin on the classic Mexican dish. Seasoned with ancho and guajillo chile powders and smoked paprika, pork shoulder is cooked until incredibly tender, then shredded and blanketed in homemade red chile sauce. It's spooned over a masa corn cake and topped with salty queso fresco for the ultimate tamale-style flavor combination. On the side, a sweet potato-bell pepper hash gets a zingy kick from spicy pickled jalapeño crema.

Ingredients: pork shoulder, sweet potatoes, yellow sweet corn, sour cream (cultured cream), water, lowfat buttermilk (cultured lowfat milk, nonfat dry milk, salt, sodium citrate, vitamin a palmitate and vitamin d3), red bell peppers, red onions, olive oil, tomato paste, cilantro, onions, unsalted butter, sliced jalapeño peppers (jalapeño peppers, water, distilled vinegar, salt, calcium chloride, garlic powder), crumbled queso fresco cheese (pasteurized whole cow's milk, salt, enzymes, culture), masa harina (ground corn treated with lime), cornmeal, honey, poblano peppers, apple cider vinegar, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine), sea salt, ancho chile powder, guajillo chile powder, garlic, cumin, coriander, oregano, smoked paprika, chipotle chili powder, baking powder (baking soda, corn starch, sodium aluminum sulfate, calcium sulfate, monocalcium phosphate), granulated garlic