Source: azfamily.com - Chef Forest Hamrick, Mezcal, Phoenix, Arizona

Roasted mushrooms
1 pound crimini or white mushrooms, sliced
1 portabella mushrooms, stemmed and sliced
1/2 cup Mexican green onions, trimmed and sliced
Olive oil
Roasted garlic
Salt and freshly ground black pepper to taste

Pozole
1 pound nixtamal
1 teaspoon salt
1 teaspoon Mexican oregano
1 onion, halved
1 cup roasted garlic pur?
4 quarts stock or water
2 ancho chiles, seeded and stemmed

Southwest Stuffed Baked Potatoes
4 large Idaho potatoes
4 tablespoons butter, softened
1 cup sour cream
1/2 pound jack cheese, grated
1/2 cup Parmesan cheese, grated
1/2 teaspoon kosher salt
1/2 pound chorizo
1 bunch green onions, roots trimmed and sliced thinly
1 poblano chile, peeled, seeded, stemmed and diced medium

Roasted mushrooms: Combine all mushrooms in a large roasting pan with all ingredients. Stir well. Roast at 375 degrees F for about 45 minutes, stirring frequently to assure even cooking. Mushrooms should be well caramelized. If they are overcooked, cover with foil briefly.

Pozole: Bring everything except chiles to a simmer. Remove some of the hot liquid and pour over the chiles; pur? and pour through the chinos back into the pozole. Simmer slowly for about 4 hours. When finished cooking, the stew should be a nice brown color and slightly thickened. You may need to add a little water. Adjust seasonings to taste.

Southwest Stuffed Baked Potatoes: Rub potatoes with oil, season with salt and bake for 60 minutes at 400 degrees F.

Boil chorizo in water for 10 minutes. Drain well and break up.

Trim tops and bottom of the potatoes. Scoop insides into a mixing bowl. Using a paddle, mix in with the sour cream, butter, salt and cheese. Remove from the mixing machine and fold in by hand the chorizo, green onions and chiles. Do not over-mix.

Stuff the potatoes.