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Cream of Jalapeño Soup with Chicken

Soups and stews are my favorite fall dishes, and since the temperatures in Albuquerque have dropped 20 to 25 degrees, I’m getting ready for the autumn soup season.  Chicken, jalapeños, and half and half make a perfect start! Cream of Jalapeño Soup with Shredded Chicken Here is an innocent-looking soup that is hotter than it …

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Posole for the Holidays

The holidays are coming soon, and here in New Mexico, posole is traditionally served from Thanksgiving through New Year’s. Posole is one of the easiest and most basic methods of preparing corn and chile. This ancient dish is probably the earliest form of stew developed in the New World and is an ancestor of the …

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Variations on Green Chile Stew

Most New Mexican cooks have a favorite recipe for green chile stew, and so do I. But that recipe has been published dozens of times, so I started thinking about some variations on that subject that I put in my new book, 1,001 Best Hot and Spicy Recipes. Here are three different recipes but with …

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Cold and Spicy Soup on a Hot Summer’s Day!

It’s from Spain, but in New Mexico, we spice it up.  From my new bookazine, Popular Plates Fiery Foods, on newsstands everywhere! Spicy Gazpacho (Andalusian Cold Tomato Soup) From Sharon Hudgins, who collected this recipe while on assignment in Spain for Chile Pepper magazine, comes this observation: “Gazpacho was originally a simple peasant dish, consisting …

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Cooking “Stone Soup” from Baja

Todos Santos, Baja California Sur, Mexico Down here at the tip of the Baja California peninsula, I have stumbled across an pre-Hispanic chile pepper soup that uses river stones as the heat for cooking.  The Chinoteco tribe of Pueblo San Felipe Usila was a fishing based culture, and their fishermen used pear-shaped guajes, or gourd …