Delicious and filling authentic Guatemalan recipe passed down to me from my mother in law!

A personal favorite. Trying to replicate the flavor of the American southwest? Look no further.

Cold months are on the rise here in Oklahoma. Nothing better than breaking out your Crock-Pot. My Chicken Chile Pepper Stew, is just the ticket to warm you up from the inside out. Full of flavor and peppers. Your taste buds are sure going to love you!

For a complete meal, I like to serve this stew with taco fixings - charred corn tortillas, pico de gallo, fresh cabbage, crema agria (Mexican sour cream), lime wedges and a bottle of Valencia or Tapatío. :)

I’m a former restaurant chef who’s lived in New Mexico on and off for nearly 40 years (as well as Mexico, New Orleans, San Francisco, Lisbon, and a few others), and I am totally addicted to red and green chile of course.This is one of those “let’s eat what we have in the fridge“ recipes. The Shaoxing wine is quite salty, but adds an amazing flavor to this. I found an organic bottle online that I have been testing out in just about everything. It’s one of those ingredients that if you’re new to it you realize is probably in so many Chinese food dishes, and is a flavor you just didn’t realize you knew. I’m a fan.You could make this with rotisserie chicken from the grocery store, a bottle of roasted green Hatch chile (or even Anaheim, if you’re an uncouth savage) and some store-bought chicken stock. Or you can go all out and do it all from scratch. The one thing I am particular about is making sure that the broth is hot when you add it to the roux so it does not break.Anyway, give it a try and enjoy! I can’t believe how well this turned out, honestly. I apologize for the lack of process photos, this was my first post and not planned - I just wanted to save the recipe someplace because of how delicious it tasted ;p

This dish features skinless chicken thighs, seasoned, coated in flour, and cooked in a wine broth with water and tomato sauce. Served with baby potatoes, carrots, and celery.https://youtu.be/DC0ClfZQr-o

Cooking in ChileWe really enjoy legumes, and they make a great side for meals.

This Ossobuco stew is one of the traditional Chilean dishes. It's hearty and enjoyed year-round, but it's especially good in summer, even with the heat, because that's when you can find all the fresh ingredients used in this recipe.

This is traditionally a Mexican dish with Hominy (Pozole) and usually Pork or Chicken. Rich in flavor. May be served with several sides or garnishes described below. Try it. Before you read the history on it. :-D

This is a great Chinese recipe for cooking beef that is not tender.https://youtu.be/RinQku8QYiw

This is my take on the chickpea stew (also called puchero) that my mom usually makes! From this recipe, you can get broth for soup and use the leftover chicken to make croquettes (save the croquettes for another day).