Mad Coyote Joe shares his recipes for Green Chile Stew and the Perfect Margarita

It's time to get started working on some of those delicious recipes to keep you warm on our cool evenings.

Mad Coyote Joe shares his recipes for a Green Chile Stew that can be washed down with his Perfect Margarita. Sit back and enjoy both of these on the patio after a long day.

The Perfect Margarita
2 oz Cruz Tequila
3/4 oz agave nectar
1 oz fresh squeezed Key lime juice
Shake with ice
Add a splash of bottled water
Serve over ice

Green Chile Stew

Mad Coyote Joe says this is a big favorite around his neighborhood. He usually makes it on a cold winter night while everyone is gathered around the fire. His serving suggestion is to serve it in big soup bowls with hot tortillas .

4 pounds pork butt, roasted and cut into bite size chunks
1 tablespoon corn oil
1 white onion, chopped
4 clove fresh garlic, minced
4 medium white potatoes, cut into 1/2-inch cubes
1 (48-ounce can) chicken broth
1 (14 1/2-ounce) can diced tomatoes
1 medium zucchini, cut into ½ inch pieces
2 pounds poblano chiles, roasted and peeled
1 pound Anaheim chiles, roasted and peeled
2 teaspoons Mexican oregano
1 tablespoon ground cumin
Salt to taste
Black pepper to taste

In a large Dutch oven, brown the onion and garlic in the corn oil. Add potatoes, chicken broth, and tomatoes. Bring to a boil, reduce heat, and simmer for ten minutes. Add the pork and both green chiles and simmer for about 1 hour. Add oregano and cumin; season with salt and pepper to taste. If stew gets too thick while cooking, add a little water. Stir often.
Serves 8 to 10
 

Mad Coyote Joe is just one of the chefs participating in the Taste of Cave Creek.

The 2010 Taste of Cave Creek
Wednesday, Sept. 29
& Thursday, Sept, 30
from 4-10 p.m. Tickets $10
Stagecoach Village in Cave Creek 7100 E. Cave Creek Road

Featuring 25 Restaurants Cooking Demos Fine Art Live jazz on Wednesday Live country, rock and blues on Thursday

Beer garden, wine and Tequila tasting