Mexican cooking is rare here. So we've enjoyed treating our friends to some of our favorite recipes, like this zesty stew that we acquired when living in New Mexico. - Kerrie McFarland, Colstrip, Montana
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's great on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
From Regina, Saskatchewan, Penny Giles writes, “A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It’s hearty, tasty and—unbeknownst to your family—healthy, too!“
stew can be served over rice (note to editors: this is not meatless because of the beef broth)
Romping in the national forest amid tall ponderosa pines around our home gives my husband and our two little boys big appetites. They like this savory stew. Because I'm a busy firefighter, I often make it ahead and serve it when I need a meal in a hurry.
-Linda Russell, Forest Lakes, Arizona
I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. —Molly Newman, Portland, Oregon
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. —Marilyn Waters of Outing, Minnesota
This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.