Zuni Vegetable Stew

* Exported from MasterCook *

ZUNI VEGETABLE STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Stews
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Onion -- Chopped
1 ea Clove Garlic -- Finely Chopped
2 tb Vegetable Oil
1 ea Red Bell Pepper -- Large, *
2 ea Chiles -- Medium Size, **
1 ea Jalapeno Chile -- Seed & Chop
1 c Squash -- Cubed ***
29 oz Chicken Broth -- 2 cans
1/2 ts Salt
1/2 ts Pepper
1/2 ts Coriander -- Ground
1 c Zucchini -- Thinly Sliced
1 c Yellow Squash -- Thinly Sliced
17 oz Whole Kernel Corn -- Drained
16 oz 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
cut into 2 X 1/2-inch strips.
*** 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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