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Zuni Vegetable Stew by www.country-cooking.com
3/4 cup Onion -- Chopped
1 each Clove Garlic -- Finely Chopped
2 tablespoons Vegetable Oil
1 each Red Bell Pepper; Large -- *
2 each Chiles; Medium Size -- **
1 each Jalapeno Chile -- Seed & Chop
1 cup Squash -- Cubed ***
29 ounces Chicken Broth -- 2 cans
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Coriander -- Ground
1 cup Zucchini -- Thinly Sliced
1 cup Yellow Squash -- Thinly Sliced
17 ounces Whole Kernel Corn -- Drained
16 ounces Pinto Beans; Drained -- 1 can
* Bell pepper should be seeded and cut into 2 X 1/4-inch strips. **
Chiles should be either poblano or Anaheim and should be seeded and ***
Use either hubbard or acorn squash. (about 1/2 pound)
Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.
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