272 south western recipes

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.

Vegetarian kettle stew with potatoes, tomatoes, green beans, zucchini, corn, and hot chilies spiced with cinnamon and cloves. A vegan Southwestern-style one-pot meal.

Homemade Mexican herb pasta made with durum semolina flour and dried cilantro using a pasta machine. A simple 4-ingredient fresh pasta with Southwestern flavor.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Southwestern eggs Benedict with Canadian bacon on toasted English muffins, topped with a creamy guacamole hollandaise made from mashed avocado, mayo, lime juice, and hot sauce.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

A slow-simmered Southwestern beef chili with pinto beans, green chilis, jalapeños, and six tablespoons of chili powder. Topped with sharp cheddar and scallions. Tucson tough.

Quick beef and wild rice skillet with sirloin, corn, stewed tomatoes, and scallions. A fast one-pan weeknight dinner with bold Southwestern flavor and minimal cleanup.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Chocolate pinon cookies with grated semi-sweet chocolate and toasted pine nuts in a buttery shortbread dough, dusted with powdered sugar. A Southwestern-inspired holiday cookie.

Santa Fe flank steak rubbed with rehydrated guajillo chiles, garlic, brown sugar, and thyme, then broiled to medium-rare. A bold Southwestern steak in 30 minutes.