SOUPS & STEWS

Directions

Rinse posole corn until water runs clear, and then drain. Place posole corn, pork and 10 cups water in a large stewing pot. Bring to a boil on high heat. Reduce heat to low and simmer for 3 hours. Add remaining ingredients and additional water if needed. Continue to simmer for another 2 hours, or until posole corn kernels open and are soft but not falling apart.

Makes 8-12 cups

Recipe courtesy of Marie Coleman, Casa de Ruiz - Church Street Cafe, www.churchstreetcafe.com

Directions

Pre-cook potatoes in boiling water for 10 minutes, then cool. Heat oil in 1-gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well. Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste.

Makes 8 servings

Recipe courtesy of El Pinto Restaurant & Cantina, www.elpinto.com/recipes

Directions

Place the potatoes, scallions and 1 cup water in a 2-quart glass or microwavable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Transfer the potato mixture to a food processor. Add the milk and 2 teaspoons of the chile, and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve each bowl garnished with the reserved chile, scallion and corn tortilla.

Note: To cook conventionally, place the sweet potatoes, 1 cup water and scallions in a heavy, medium saucepan. Cover and simmer for about 15 minutes, or until fork-tender. Puree as above and heat to serving temperature.

Makes 4 servings

Recipe courtesy of Jane Butel’s Southwestern Kitchen, www.janebutelcooking.com

Directions

Heat the oil in a large pot, at least 5 quarts. Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear. Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done. If the chili is thicker than desired, add water to desired consistency and cook for about 5 minutes. Taste and adjust seasonings. Serve with hard crusted bread with olive oil or butter.

Makes 6 to 8 servings

Recipe courtesy of Jane Butel’s Southwestern Kitchen, www.janebutelcooking.com