Mike’s Kachina Canyon Stew

I’ve fiddled with the ingredients and preparation for this southwest recipe over the course of six months. I’ve got it down to a science. This stew, made with hot Mexican sausage called Chorizo, is satisfying and fairly spicy. Enjoy with cornbread, a side of tortillas cooked on a griddle, and a spoonful of sour cream.

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Indian Pork Vindaloo

This is a recipe from western India, originating in the province of Goa and is a staple in most Indian restaurants. It is traditionally very hot due to the large amount of dried red chili pepper. I’ve seen many variations that use lamb or even chicken.

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Classic Chicken Booyah

This is a regional recipe you will not find anywhere outside of Northeast Wisconsin. It hails from Belgian settlers who traditionally cooked it in large quantities over an outdoor fire. Here is a much more manageable version for home use.

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Mom’s Beef Stew

This is my mom’s recipe. Nobody in our family remembers where she got it from, but it is a long-standing favorite that’s quite honestly older than dirt. Like most great recipes – it’s even better the second day.

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Caldillo Beef Stew

“Caldillo” roughly translates to “Thick Soup.” While this recipe has many variations it is similar to posole or green chili stew.

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Southwest Pork Chili Verde

Pork Chili Verde (green chili or green chili stew) is a legendary dish rarely found east of the Rio Grande.

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