There are just about as many versions of vatapa as there are cooks who prepare it. Just as there are many versions, vatapa can be made with a variety ingredients that can include meat, such as pork, as well as seafood. My version is somewhat lighter than the traditional ones. I’ve eliminated the dende oil, which is a palm oil and can be difficult to find, and substituted coconut milk for the more traditional coconut cream.

Ingredients

• 2 tablespoons olive oil

• 1 onion, sliced

• 1 bell pepper, stem and seeds removed, cut in slivers

• 1 clove garlic, coarsely chopped

• 1 habanero chile, stem and seeds removed, minced, or substitute 3 jalapenos

• 1 bay leaf

• Juice of 1 lime

• Juice of 1 lemon

• 2 bottles clam juice

• 2 cups water

• 1 pound firm fish fillets, cut in 1 ½ inch cubes

• 1 pound shrimp, shelled and deveined

• 1 14-ounce can coconut milk

• 1 cup canned crushed tomatoes, drained

• 1/2 cup chopped roasted cashew nuts

• Chopped fresh cilantro for garnish

Instructions

In a large stock pot, heat the oil and saute the onion, bell pepper, garlic, chile, and bay leaf for 5 minutes or until soft. Add the lime, lemon, clam juice, and 2 cups of water to the onion mixture. Add the fish, cover, and simmer for 10 minutes or until the fish is almost done. Add the shrimp and continue to simmer for 5 more minutes or until both are done. Remove the seafood and keep warm.

Stir in the coconut milk and tomatoes, bring to just below boiling, reduce the heat and simmer for 30 minutes or more to thicken.

Return the seafood to the stockpot, stir in the cashews and simmer until the fish is heated.

Ladle the stew into bowls, garnish with the cilantro and serve.

The technique of treating corn with lime to remove the tough outer skin was probably passed on to the Pueblo Indians of New Mexico by the early Meso-American cultures. The corn, called posole, is the main ingredient used in the dish of the same name. Hominy can be substituted for the posole corn; although the taste will be different it will still be tasty.

Ingredients

• 3/4 cup dried posole

• 1 pound lean pork, cut into 1 1/2-inch cubes

• 1 to 2 tablespoons vegetable oil

• 1 large onion, diced

• 2 cloves garlic, minced

• 3 cups pork or chicken broth

• 3 tablespoons ground New Mexico red chile

• 1 teaspoon dried oregano, Mexican preferred

• 1 cup red chile sauce, optional

Instructions

In a large saucepan or stockpot, cover the posole with water and soak it overnight.

Bring the water and posole to a boil, reduce the heat, and simmer until the kernels start to become tender, 1 to1 1/2 hours. Add more water if necessary.

In a heavy skillet, brown the pork over medium-high heat, adding a little oil if needed. When browned, add to the posole. Add the onions to the skillet and, if needed, additional oil. Saute the onions until they turn a golden brown, 5 to 10 minutes. Add the garlic and cook for an additional minute. Transfer the mixture to the stockpot with the posole.

Add the broth to the skillet, raise the heat, and deglaze the pan, being sure to scrape all the bits and pieces from the sides and bottom. Pour the broth into the posole.

Add the chile and oregano to the pot and salt to taste. Bring to just below boiling, reduce the heat and simmer for 1 to 11/2 hours, or until the meat is very tender and starts to fall apart. Add more broth, if necessary.

To serve, ladle into large soup bowls and serve with warmed tortillas and the chile sauce on the side.

This hearty soup combines several fall crops, namely squash, apples, and of course chile. Add a salad, crusty bread, and a nice wine and you have a memorable holiday meal.

Ingredients

For the Chowder:

• 1 medium onion, diced

• 2 tablespoons butter or margarine

• 1 1/2 pounds Hubbard or butternut squash, peeled, seeded and cut into 1-inch cubes

• 3 tart green apples, peeled, cored, and chopped

• 1/2 cup chopped green New Mexico chiles, which have been roasted and peeled

• 1 quart chicken or vegetable broth

• 1 teaspoon grated lemon peel

• 2 cups diced chicken (optional)

• Salt and freshly ground black pepper

• 2 tablespoons applejack or Calvados (optional)

• 1 to 2 teaspoons cider vinegar (optional)

• Red chile dusted croutons (recipe below)

For the Croutons:

• 3 slices of white bread, crusts trimmed, cut in 1-inch cubes

• 2 tablespoons olive oil

• 1 tablespoon margarine

• 2 cloves garlic, thinly sliced

• 1 tablespoon ground red New Mexico chile

• 1/4 teaspoon ground cumin

Instructions

For the Chowder:

In a large saucepan over medium-high , saute the onions in the butter until soft. Add the squash and the apples and continue to saute for an additional 3 minutes.

Add the chile and broth to the onion mixture and bring to a boil over high heat. Reduce the heat, cover partially and simmer until the squash and apples are very tender, about 30 to 45 minutes.

Add the lemon peel, chicken (if using), pepper, and applejack. Season with salt to taste and simmer for an additional 10 minutes. Add the vinegar if the soup is too sweet.

Serve the soup in large bowls garnished with the croutons.

For the Croutons:

Preheat the oven to 325 degrees.

Spread the bread cubes on a baking sheet and let them dry out at room temperature for a couple of hours.

In a skillet, heat the olive oil and margarine. Add the garlic and saute until the garlic just starts to brown, being careful not to let them burn. Remove the garlic and discard. Add the chile and the cumin and toss the crumbs in the mixture until well coated.

Spread the bread cubes on the baking sheet and bake for 10 minutes or until lightly browned. Allow the cubes to cool at room temperature.

Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.

Ingredients

• 1 cup dried Anasazi or pinto beans

• 1 lamb chop, meat diced, bone reserved

• 2 teaspoons vegetable oil

• 2 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

• 6 cups liquid, bean water and beef broth

• 1 medium onion, chopped

• 2 large cloves garlic, minced

• 1 teaspoon epazote (optional)

• 1/2 teaspoon ground coriander

• 1/4 teaspoon ground cumin

Instructions

Cover the beans with water and soak overnight.

Quickly brown the meat in the oil.

Add all the ingredients, including the lamb bone, to the beans, and bring to a boil. Reduce the heat, cover, and simmer for 2 to 3 hours, or until the beans are tender. Remove the bone, season with salt and pepper and serve.

NOTE: This recipe requires advance preparation.