Super easy tomato, beer, chipotle chicken stew recipe in a claypot


“Quick I needed a no fuse main course for a casual gathering!” Almost embarrassed to post but its so easy and a very popular comfort food.

Spicy chicken beer stew in a clay pot from chamba


Chicken legs and thighs

2 onions chopped

2 green peppers chopped

4 cloves of garlic chopped

1/2 a lg can of fire roasted chopped tomatoes

2 to 4 chopped chipotle peppers from a can

3 T Cilantro

1 T Chili Powder

Salt and Pepper

Can or bottle of beer

Start with a Stove to Table Cooking Pot – trusty oval clay Chamba pot that cooks perfectly and looks great for serving.

No Thought Basics – 2 small chopped onions, 2 chopped green pepper and 4 chopped cloves of garlic all roasting in 2T of olive oil.

Need for Meat -  Quick defrost a package of good value chicken thighs and legs you hopefully have in the freezer.

Flavor -  half a big can of chopped Fire Roasted Tomatoes, 2 to 4  Chipotle Peppers from a can with about 2T of Adobe sauce (gives a big kick to the dish… make to taste) , 3 T of chopped cilantro leaves and stems, 1 t pepper, 1 T salt and 1 T Chili powder.

Novelty – men seem to always like it when you say there is beer in the dish, so dug out that can of Tecate (any beer will do) from the back of the Fridge and hence the Mexican favor flair. Add half the can of beer to the pot and drink the other half while you cook and chop… Ole.

Relax – Put the combination on low, covered for about an hour, stirring occasionally and you will have a tasty, filling, and spicy dish that is good with beans and/or rice, over pasta, with fries, couscous, pearl couscous, boiled potatoes… any starchy side dish should do.

Clay pot Bean and Chorizo Stew with Sage & Cheese Coutons


Chorizo Bean Stew made in a Claypot

The Stew – serves four

2 T olive oil

1 medium onion chopped fine

4 medium size peeled carrots chopped into small bite size pieces

1 good size parsnip chopped into small bite size pieces

4 C of chicken broth

2 Cans of rinsed Beans – Pintos or your choice

4 slender long links sliced of a spicy chorizo – like Chistorra of Despana Brand Foods. Thicker chorizo could be used just cut up into small bite size pieces.

1/2 t ground smoky paprika

1 sprig of fresh rosemary

1 dried pepper like a Nora pepper – looking for a pepper with a smoky quality

Salt and Pepper to taste

For the Coutons

1/8 C of olive oil

1 large clove of garlic minced

6 large fresh sage leaves

3 slices of bread cut into bite size pieces – sourdough, whole grain work well

1/8 C of grated hard Spanish cheese like a Machego

40 mins to prepare – stove to table.

In your clay pot heat the olive oil with the onions and saute to trasparent. I used a Chilean Pomaireware or you could use a Chamba soup pot, an Emile Henry Crockpot, any heavy ample soup pot.

Chorizo Bean Stew in a Clay Chilean cooking pot

Next add the cut up vegetables and chorizo, sauté for a minute more then add the broth, rosemary, paprika. Take half of one of the cans of rinsed beans and put in a heavy bowl and slightly mash the beans and add to the broth and vegetables. Cook the mixture until the vegetables are tender and then add the remaining beans and continue to simmer. Feel free to add more broth/water to get your preferred consistency.

While the soup is simmering make the coutons.

claypot crispy fresh sage leaves

Heat the olive oil and chopped garlic in a open clay pan. I used a small oval casserole. When the olive oil gets hot add the full sage leaves to the oil and crisp.

The garlic should be roasting but not getting brown. Remove and drain the crisped sage leaves on a paper towel and put in the pieces of bread to toast in the garlic olive oil.

Coutons with sage and garlic

When the bread is nicely toasted drain on the same paper towel as the sage. Remove from heat and drain out the excess olive oil from the clay casserole and return the coutons to casserole, sprinkle with grated cheese and top with the crispy sage leaves.

Take the soup and coutons in their respective clay cooking pots right to the table nice and hot. Serve the soupy stew in wide mouth bowls with a few of the cheese coutons floating on top.

Great cold weather dish with wine or beer. Add a wild green salad and have a very filling meal.

Carbonada – Chilean Vegetable Beef Soup Recipe


Thank you Cheri from Laarsen Associates,, major importers of Pomaireware from Pomaire, Chile for offered Creative Clay Cooking  this recipe.

“This is a meal in a meal.  When the kids were small and we went skiing, there was nothing better than to come home to a carbonada with all the goodness of protein and veggies.  I would make it the night before and just reheat with a slice of good crusty bread to soak up all the juice. Also, it is an easy meal when a large group of friends or  relatives are going to stop by.  As my mother always said, you can always throw another cup of water into it! ” Cheri
Carbonada-Chilean Vegetable Beef Soup

Olive oil to sauté

Salt and Pepper to taste

2 ¾ lbs. chuck roast, finely diced in 1” cubes

1 large carrot, diced in 1” cubes

½ onion, diced in 1” cubes

2 cloves garlic, minced

Pinch oregano


2 quarts boiling water

3 large potatoes, peeled and diced in 1” cubes

½ lb. green beans, sliced lengthwise

1 cup fresh green peas

3 heaping tbls non-parboiled rice

2 cloves garlic, minced

Pinch oregano


Heat the oil in a large pot. Season the meat with the salt and pepper. Saute until brown.

Drain the liquid.   Add the onion, garlic, oregano, paprika and continue sautéing.  Add the boiling water and simmer for 45 minutes or until the meat is tender.  Then add the potatoes, green beans, fresh peas and rice.  Continue cooking another 20 minutes or until the potatoes are tender. 

This is the pot I am going to try making this soup in the next couple of days. SirenaNathalie.  Thanks again Cheri for the recipe.

Pomaireware Pig Soup Pot from Chile

Stuffed Salmon Steaks In White Wine Sauce


Stuffed Salmon Steaks
Salmon Steaks stuffed with a Spinach and Cheese mixture, sauted with a simple white wine sauce.
A Super Easy main course dish.
You can make your own stuffed salmon (see below) of if you have a Trader Joes near by they have a very reasonable quick frozen pair in most all there stores. That is what I used in this picture.
2 Trader Joe Stuffed Salmon Steaks defrosted
Chop 4 good size shallots into small pieces.
5 Tablespoons of Butter
1 T of Dried Mexican Oregano – any oregano or basil combo could work
1 t of Corse Groud Black Pepper

On low to medium heat saute down the onions along side the Salmon steaks. I did these about 6 min each side. After you flipped the Salmon steak
add 1/3 a cup of white wine and the
Juice of half a fresh lemon

Remove the steaks when cooked through to a plate and continue to reduce the onion, white wine butter mixture. Just a min or two more.
I returned the Salmon Steaks to the pretty La Chamba Blackware Handled Pan and took the dish directly to the table.

Here is a spinach mixture I could have used if I wanted to buy Salmon Steaks and stuff them from scratch.
Third of a package of frozen chopped spinach, defrosted with moisture squeezed out or better yet a saute about 3 cups of fresh spinach leaves in 2 T of butter and minced clove of garlic. Chop Spinach well and add 1/2 a cup of breadcrumbs, 2 T of milk, 1 egg (optional), salt, pepper. Put in the center of Salmon. I like to put this in the refridgerator for a couple of hours before cooking but not necessary.

Stuffed Salmon green beans and root mash

The completed dish with garlic green beans and a multi root mashed potato style.

Pig Out Layered Taco Dip Casserole Recipe



This clay Pig Pot from Chilebecame this party dish inspiration. You can bake and go straight to the table. People will love the Pigging out theme and great flavor. Taco Dip-Based on the classic Layered Taco Dip Casserole.

Bean Layer:

One can of Black and one can of pinto beans

1 onion chopped and sauteed

1 teaspoon of cumin

1 teaspoon of Mexican Oregano

and 1 teaspoon of dried epazote

1/2 teaspoon of salt and a few shakes of ground pepper

1/4 C of fresh cilantro

1 plum tomato chopped

Rinse and drain the beans. Place them in a bowl, add half of the sauteed onions and tomato to the beans and spices. Mash the beans a little. Kind of half mash. And make this the first layer of your casserole.

Salsa Layer

1/2 a Cup of Salsa of your choice (you could use a bottled or make up a fresh Salsa). I recommend a mild one so you don’t burn people from enjoying this dip.

Tortilla chip layer

3 handfuls of tortilla chips.

about two to three big handfuls of crushed up tortilla chips. I didn’t pulverize mine but made them into pieces about the size of a nickel. I use blue corn tortilla chips.

Cheese and Jalapeno Layer

1 C of grated Cheddar Cheese

Half a chopped Jalapeno

Sprinkle the Cheddar Cheese on top of the chips add a few chopped Jalapenos.

Pepper layer

Roast 3 cloves of chopped garlic in olive oil. Or if you have some roasted Garlic around.

1 Green pepper chopped

Add 1 chopped green pepper or the equivalent of a yellow, red and green pepper mixed. My grocery store slices them and offers a medley for around 99 cents that is great for this.  Mix in the same pan you roasted the garlic and remaining sauteed onions. Cook a few minutes to get the peppers to wilt a little and flavors blend.

Olive Layer

1/2 a Can of Pitted Black Olives

Take a half a can of pitted black olives or a small can of sliced black olives and put this over the pepper layer. If the olives are pitted whole cut into slices.

Second Cheese Layer

1/2 a Cup of Grated Cheddar

1/2 a Cup of Monterrey Jack

Sprinkle on top


Put the cassarole in the over at 350 degrees for 35 min.

Remove from oven and coat with:

Sour Cream Layer

1 cup to 1.5 cups of sour cream

2 t cumin

1 t Mexican Oregano crushed

2 t chili powder

salt and pepper

Take a half a large container of Sour Cream and and add 2 t of cumin, 1 t of Mexican Oregano, 2 t of chili powder, some salt and pepper and mix.

Cover the top of the hot Taco Layers with this seasoned sour cream.

Guacamole Layer

See other recipe, mid way down page.

In the mean time make a Guacamole with at least 2 Avocados. Blending in a food processor is a good way to get a nice silky consistency for this recipe.

Take the Guacamole and carefully put in the middle of the sour-cream and spread around trying not to disturb the Sour Cream too much. I like to leave a rim of sour cream around the guacamole layer.

Fresh Garnish Layer

1/4 a Cup of Chopped Cilantro leaves

1/2 a green pepper chopped or a mix of red, green and yellow peppers if available.

2 green onions with the white parts chopped

1/4 Cup of sliced black olives

Mix all these 4 ingredients and sprinkle over the top.

Serve with a spoon and a big bowl of Tortilla Chips for dipping or just adding to the yummy mixture.

You can also make this with meat by cooking up some ground beef, add traditional taco seasonings and half an onion. Chipotle seasoned pieces of chicken can also make this more of meat eaters meal.

Time for everyone to Pig Out and they will!!

Steamed Greenbeans with Mustard Seeds and Garlic


Greenbean with garlic and mustard seeds

Steamed Greenbeans with Mustard Seeds and Fresh Garlic

5 cloves of garlic chopped

2 t of Mustard Seeds

1 lb of greenbeans cleaned with tips chopped off.

2 to 3 cups of water

1/2 a vegetable bouillon

Heat the water and boullion in a clay pot with a lid. Bring to a boil.


Add the Greenbeans, garlic and mustard seeds. Cover and Steam/cook for about 8 min or untill your desired amount of cooking. Remember the clay will retain heat and you might want to stop before they are completely cooked. Drain out the water preserving most of the garlic and mustard seeds. Add butter if desired… put the pot on the table with a big spoon and enjoy.

La Chamba Chili – Spicy Vegetarian Chipotle Chili


Spicy Vegetarian Chili cooked in a Columbian Blackware Pot

La Chamba Chili – Spicy Vegetarian Chipotle Chili Recipe

1 yellow chopped onion
1 red chopped onion
I green and red pepper chopped pretty fine.
2 carrots chopped pretty fine.
5 cloves of garlic sliced.
3 dried Chipotle peppers – canned can be used see below.
4 T of Chili Powder
2 T of Cumin
1 T of Paprika
2 Large Cans of Crushed Tomatoes
2 large Vegetarian Bouillon Cubes
1/2 C of Cilantro
2 t of black pepper
1 t to 1 T of salt depending on amount of sodium in Veg. Cubes
6 Cans of the beans of your choice.
1 crushed garlic clove
3 scallions chopped
1/4 a cup of cilantro leaves
Chopped fresh Jalapeño

Clay pot cooking is ideal for making a chili. Sautes and nurtures the flavors beautifully.
Sauté 1 red and 1 yellow chopped onion in about 3 T of olive oil. Until translucent. Add chopped peppers and carrots and sauté for an additional 4 to 5 min. Set onion, pepper, carrot mixture aside. Sauté 5 sliced cloves of garlic and 3 dried chipotle peppers in about 1.5 T of Olive Oil. Stir often. Cook the garlic until just about to look toasted and the pepper may puff up a little. If you are using canned chipotle, skip this roasting step of the peppers. Add 4 T of Chili Powder of your choice, 2 T of cumin, 1 T of paprika.  I make a blend of multiple chili powders. Some very hot finely ground with some more coarse deep burgundy colored chili powder peppers. Mainly to offer the richness of the chilies and try to control the heat. Beware of some cheaper chili powders… some add an amazing amount of salt to allegedly pure chile powders. Buy from a reputable spice company. Many fabulous ones out of Santa Fe I would highly recommend. Each chile powder will offer a unique tasting chili. Toast the spices in with the oil and garlic. Cook gently to make a rich paste. Clay pottery is fabulous for this. Seems to gently handle the chili powders without quickly going to a burn. Stir constantly. Add more oil if necessary. Toast until well mixed, a little heat/steam appearing. This is something you will get a real feel for as you roast your powder. Do not burn,  just saute right to the border of toasting. Kind of like a chile powder roux.
Add the sautéed onions, pepper mixture. Mix well. Add 2 cans of crushed tomatoes and two Vegetarian, vegetable bullion cubes. 1/2 cup of chopped fresh cilantro. Mostly Leaves and some stems. Chop the steams very fine. If you are using canned chipotle, this would be a good time to add 3 chopped Chipotle chilies with some of the chipotle sauce. Combine 6 cans of beans of your choice. I mix 3 cans of Dark Red Kidney Beans, 2 small red beans and 1 can of black beans. Rinse the canned beans well before adding them to the Chili Sauce. Add two or three whole dried peppers of your choice. I like Chile Guajillo and/or Chile Pasillo Ancho. Cook all together and bring to a boil. With a garlic press add 1 large clove of garlic and 2 t of pepper. Stir. At this point I taste and add salt if necessary. Maybe even some additional cumin and limited amount to chili powder if you feel it would enhance the flavor to your liking.  Serve hot with chopped scallions, fresh cilantro leaves and chopped Jalepenos. Some people like cheese and sour cream on the side.
Blackware Columbian Cauldron with stand
I cooked and served this chili out of a very large Columbian Blackware Round Cauldron like pot. I use a wonderful matching clay stand (intended for charcoal) with an area that fits a sterno can perfectly to keep the chili nice and hot at the buffet table. A very practical and impressive presentation.

HanGawi, Gourmet Zen Vegetarian Food in NYC.


For months I have wanted to dine at the other worldly HanGawi restaurant in Midtown where I had been told had traditional Korean Clay pot cooking. This stunningly pure restaurant is decorated in rich antiques, lovely dishes, asian art, enhanced with peaceful music.  A real Oasis in the Herald Square bussling neighborhood.

Interior of Hangawi Restaurant

Very traditional dining where you remove your shoe and sit an lovely silk embroidered cushions on low tables. The prep for a most unusual, exotic and healthy meal.

If I had seen more individuals of Korean desent dining at lunch, for a moment, I could have believe I was actually in a heavenly place in Korea. I was surprised at metal chopsticks and a spoon vs. wood or bamboo but they were presented in a silk slip pouch that help you appreciate the unveiling of your utensils. Everything element with the exception of a water Thermos show the attention to detail to maximize your dining experience.
Since I was on a specific mission of Clay Pot Cooking, I selected the Tofu Clay Pot In Ginger. HinGawi was offering a Ginseng Mini Prix Fixe Lunch ($19.95) that included my sought out dish so I selected the full offering to better understand this restaurants goal of being a vegetarian shrine in another space and time.
I also ordered a green tea from Mt Jolie, Korea($5.) which arrived in lovely glazed clay cup with fitted strainer and top that served dually to capturing the steaming and a rest for the strainer.

The meal started with a choice of Porridge. As soon as she said pumpkin I said yes, even-though they have other porridge like Black Sesame which I am sure would have been equally as interesting.

Korean Pumpkin Porridge

This Pumpkin  Porridge had a lovely creamy texture and delicate taste.  An almost glossy surface where you think it will be very sweet yet there is only the hit of natural sweetness. Served warm in a little brass bowl that weight, color and manufacturing reminded me of a Tibetian singing bowl.

The next course I had a choice of ginseng salad, steamed or fried dumplings. I selected the steamed dumplings.

Vegetarian Dumplings

4 very large steamed dumplings came out beautifully presented over a slice of banana leave on a rectangular handmade plate.  No way to eat these dumplings in one bite so it takes some chopstick skill to dip them into the ginger sauce that accompanies them in a shallow glazed clay saucer.  The inside of the dumplings had a wonderfully satisfying texture, not to sound meaty at a vegetarian restaurant but it reminded me of an ultra milled chicken salad. Delicious… a soy like broth accompanied these dumplings for dipping.

Tofu clay pot in Ginger Sauce

The next course was the main entree of a Tofu Clay Pot in ginger Sauce. The waitress brought out a large steaming pot of Tofu and Vegetables in a thick stew sauce. The smell was immediately appetite stimulating. Rich but not overly ginger scented. A healthy mix of snow-peas, carrots, mushrooms and marinated tofu. Very tasty.  I kept pinging the side of the vessel since it just did not seem to be clay. I asked the waitress if it was a clay pot and she kept say yes. I figured by the time I got to the bottom of the pot there was no confusion… this was not a clay pot but a very aged, encrusted cast iron vessel. I pressed and she admitted it was not clay.. she did assure me that sometimes they do serve this dish in clay. I asked her to bring me an example of a clay pot… she looked at me confused but ended bring over a clay pot. One I had seen at other Korean restaurants.

Classic Korean clay pot for cooking.

I had seen another dish at an adjacent table served in this clay pot. It was too small for the meal they were serving so I concentrated on the traditional style of cooking referred to “clay pot” cooking. Clay pot refers to a style of cooking a stew based on the tradition of cooking in clay. Chefs so not feel confined to serving this dish in clay. I inquired if they used a clay pot in the kitchen to prepare the meal but ran into a language barrier again.

Multi grain rice with bean side dish

This lovely Tofu Clay pot was served with one of my favorite rice dishes I have eaten.  A mixed grain rice with small Asian beans. Nutty, rich and complimentary to the Ginger Tofu Stew.

Kimchee spicy and less spicy

In addition a spicy and less spicy large rolls of Kimchi accompanied the entree. The total combination offered a perfect blend of smooth rich stew, dense rice and vinegary kimchi. I preferred the spicy kimchi but both were very tasty.

Cold citrus broth dessert

The final dish was very surprising. A light very cold citrus sugar syrup with floating pieces of pears and pine nuts. Very refreshing and perfect ending.

This whole eating experience was an unusual delight. Calming, exotic and exciting. Highly recommend selecting one of the Prix Fixe menus to get the full atmosphere and grace of going from one course to the next. This will be one of the better vegetarian meals I have ever eaten out.

Please share your favorite recipes and experience cooking with clay cookware from around the world.