Zuni vegetable stew
Yield: 6 servings
Ingredients:
- 3/4 c Onion Chopped 1/2 ts Salt
- 1 Clove Garlic Finely Chopped 1/2 ts Pepper
- 2 tb Vegetable Oil 1/2 ts Coriander Ground
- 1 lg Red Bell Pepper * 1 c Zucchini Thinly Sliced
- 2 md Chiles ** 1 c Yellow Squash Thinly Sliced
- 1 Jalapeno Chile Seed & Chop 17 oz Whole Kernel Corn Drained
- 1 c Squash Cubed *** 16 oz Pinto Beans Drained
- 29 oz Chicken Broth
Instructions:
* 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. *** Use either Hubbard or Acorn squash about 1/2 pound. ~------------------------------------------------------------------------- Cook and stir onion and garlic in oil in a 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 about 15 minutes. Stir in remaining ingredients. Cook uncovered stirring occasionally until zucchini is tender.
