A meal fit for a celebration

When celebrating heritage and tradition, authenticity should reign supreme. For those celebrating their Hispanic heritage, there are a host of authentic dishes that can add credibility and deliciousness to their next celebration.

Even those who aren't Hispanic can celebrate the vast culinary contributions of Latinos with a hearty meal that's tailor-made for gatherings with friends and family. Though traditionally served at formal gatherings in Northern Mexico, the following recipe for "Tatemado (Mexican Pork Pot Roast)" from Elisabeth Luard's "The Latin American Kitchen" (Kyle Books) is ideal for any gathering with family and friends, but especially those where authentic Hispanic cuisine will be welcomed with opened arms and hungry bellies.

Tatemado (Mexican Pork Pot Roast)

Serves 8-10

1 pork shoulder (about 5 pounds), on the bone

2 pig's feet, scrubbed and split

21/2 cups white wine vinegar

6 garlic cloves, crushed with a little salt

1 teaspoon peppercorns

4 ounces dried chili ancho (mild and fruity)

4 ounces dried chili guajillo (sharp and hot)

1 teaspoon powdered ginger

2-3 springs thyme

1/2 teaspoon coriander seeds

For serving

2 to 3 red onions, finely sliced, dressed with lime juice and salt

Shredded lettuce

Sliced radishes

Tortillas

Put the meat and pig's feet in a roomy bowl. Pierce the skin in several places with a knife. In a blender, blend the vinegar with the garlic, a little more salt, and the peppercorns. Pour this aromatic bath over the meat and set aside in a cool place for a couple of hours. Slit the chiles open and scrape out the seeds and pale veins. Keep 1 teaspoon of the seeds. Tear up the chiles and soak in a bowl of boiling water for 20 minutes or so.

Preheat the oven to 300 F. Drain the meat, reserving the vinegar juices, and transfer to a casserole dish. Put the vinegar in a blender, add the chiles a little at a time, and blend between each addition until smooth. Strain and discard the bits.

Return the liquid to blender, along with the ginger, thyme, chile seeds and coriander; blend to a smooth paste. Spread the paste over the meat and add enough water to come halfway up the roast. Cover tightly, transfer to the oven, and cook for 2 to 3 hours, until the meat is tender but not yet falling apart.

Remove the lid, raise the heat, and cook for another 20 minutes or so, to brown the skin and reduce the sauce. Serve with onion, lettuce and radishes -- all ready to wrap in a tortilla fresh from the comal.