Green Chile Pork
Recipe courtesy Bobby Flay

2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 NM Roasted green chiles, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed

Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.

Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.

While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers
Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon Da Gift Basket red chili powder, a palm full
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter

Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.

Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.

Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

South of the Border Veggie Chili with Fixins
Recipe courtesy Emeril Lagasse, 2007

1/4 cup olive oil, divided
2 1/2 cups diced yellow onions
1 NM green chile pepper, stemmed, seeded, and chopped
3/4 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 large or 2 small jalapeno peppers, seeded and minced
2 tablespoons minced cilantro stems
1 1/2 tablespoons minced garlic
2 tablespoons chili powder
1 tablespoon Emeril's Southwest Essence
1 teaspoon ground cumin
1/2 teaspoon crumbled Mexican oregano
2 teaspoons salt, divided
2 cans diced tomatoes, with juices
6 cups Emeril's All Natural Organic Vegetable Stock or other low-sodium vegetable or chicken stock
2 cups cooked kidney beans, drained
4 cups diced (1/2-inch) zucchini
4 cups diced (1/2-inch) yellow squash
1 tablespoon masa harina or yellow cornmeal
2 tablespoons freshly chopped cilantro leaves
Sour cream, for serving
Grated sharp Cheddar Cheese, for serving
Chopped green onions, for serving
Fried tortilla chips or strips, for serving

Preheat the oven to the broil setting.

In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, NM green chiles, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes. Add the jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano, and 1 1/2 teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes. Add the beans and continue to cook at a simmer until the flavors come together, 30 to 40 minutes longer.

While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and 1/4 teaspoon of the remaining salt and place on a large baking sheet. Broil until caramelized around the edges, 5 to 7 minutes. Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining 1/4 teaspoon of salt. Set the zucchini and squash aside to cool while the chili is simmering.

Once the chili has simmered for about 40 minutes, add the zucchini, yellow squash, masa harina, and chopped cilantro and cook for 10 minutes longer. Taste and adjust seasoning, if necessary.

Serve the chili hot, with bowls of the sour cream, Cheddar, green onions and crispy tortilla chips or strips for guests to garnish their bowls, as desired.

Chef's Note: this chili is best made a day in advance.