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Zuni vegetable stew
Artist: _
Categories: Beans, Entrees, Garlic, Mexican, North American, Soups & Stews, South American, Vegetables
Yield: 6
Rating: 0
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Ingredients:
3/4 cupOnion, Chopped
1 Clove Garlic, Finely Chopped
2 tbspVegetable Oil
1 largeRed Bell Pepper *
2 medChiles **
1 Jalapeno Chile, Seed & Chop
1 cupSquash, Cubed ***
29 ozChicken Broth
1/2 tspSalt
1/2 tspPepper
1/2 tspCoriander, Ground
1 cupZucchini, Thinly Sliced
1 cupYellow Squash, Thinly Sliced
17 ozWhole Kernel Corn, Drained
16 ozPinto Beans, Drained
Procedures:
1* bell pepper should be seeded and cut into 2 x ?inch strips.
2** chiles should be either poblano or anaheim and should be seeded.
3*** use either hubbard or acorn squash, about ?pound.
4~--------------------------------------------------------------------- ~-- cook and stir onion and garlic in oil in a 4 quart dutch oven over medium heat until onion is tender.
5Stir in bell pepper, poblano and jalapeno chiles.
6Cook for 15 minutes.
7Stir in hubbard squash, broth, salt, pepper and coriander.
8Heat to boiling; reduce heat.
9Cover and simmer until squash is tender, about 15 minutes.
10Stir in remaining ingredients.
11Cook uncovered, stirring occasionally, until zucchini is tender
 
 
 
 

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