Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Southwestern/Mexican style cooking ?

I've always loved the flavors in southwestern recipes and thought I would ask my 24HCF friends to share a few of their SIMPLE southwestern style soups or stews recipes if they care to. Online sources for dried peppers and spices would be welcomed as well as they're simply not available around my area save for poblanos and occasionally serranos at WM.

BTW, I like to makes my soups & stews in 2 gallon batches if that helps as I enjoy piggin' out for a few days and still have some left over for the freezer.

Thanks, Denny.

One of the best places online for spices

https://www.penzeys.com/

Can find some base ingredients here also.

https://newmexicanconnection.com/

We airfreight in the Frozen green twice a year.

May be new ownership ( was going to put it up for sale) so I am hoping they are the same, time for us to order again.

This might be just the impetus I need to finally type up my Venison Green Chile Stew recipe

Uh oh...

I've only been to New Mexico once, and I can't get their cooking out of my head. Some of the best eating I've done over 4-5 days. "Christmas" sauce on enchiladas, etc. and the sopapillas with honey. good grief

Yep - http://www.wkow.com/story/33753597/...sy-over-political-comments-in-newsletter and note that The Spice House is owned by the same family.

I've been very happy with - http://www.penderys.com

Bookmarked. TY

Pozole Estilo Jalisco.

I’d give you the recipe passed down from my wife’s Grandmother if I knew all the ingredients and process I’d share it but I’m sure there are plenty on the net.

One thing I know she does is make her own red sauce by toasting dried guajillo and ancho peppers before soaking. Most skip that step or use canned sauce. It’s worth it to make your own. Also most traditional recipes only call for guajillo vs the mix the wife uses.

The Rocky Mountain Lodge (Up the Conejos River canyon toward Platoro) used to have a potluck dinner every Thursday night during the summer..
Marguerite, the owners MIL used to make a Pasole that was the best I have ever eaten anyewhere.
Her red chili sauce in it was "make your tongue slap your lips" good.
She told me how to make it and cautioned that cooking any red sauce too long was the ruination.
She actually added the red at the end of making the pasole, and yes she made the pasole from the dried corn version.

I have found that one can make an acceptable, (NOT GREAT) pasole by
cutting the pork up in chunks and cooking it to falling apart tender( salt pepper and other spices to taste), add canned pasole, heating it through and then adding a decent homemade red sauce to taste let meld for a while and eat i\with fresh home made flour tortillas ( none of those store bought ones).

Dang, after that, and now I'm off to eat leftover fried chicken, mashed potatoes and gravy for supper

I make Sam's (Mannlicher) recipe for deer camp and have many guys who steal the recipe. Those big chunks of tender pork and the roux that's created when you cook it down into a dark, rich broth is the winner.

Red Chili.

Pretty simple to make.

If you cant get dried chile's, get online for some red chili sauce (NOT enchilada sauce).

I use chuck roast. Diced into 3/4" pieces. Coat with flour, brown in dutch oven. Add chili's. Season to your taste. I use salt, Mexican oregano, cumin, granulated garlic and onion.

If using canned chili sauce, a 28oz can works great. You can add some chicken stock if needed. The ex-wife like to add about a pound of Mexican Creama at the end to make a little more mild for her stomach.

If you get dried chili, I usually roast them in a cast iron skillet until they start smoking, then soak then in some hot chicken stock. When cooled down, puree them in a blender.

I usually use New Mexico chili, along with some guajillo chil, and some pasilla.

There are LOTs of recipes on the Internet. Check a few out.

Thanks for the heads up. I did not know that. Phouc Him I wont be ordering from them again