Recipe 4 All: Zuni Vegetable Stew Recipe — Every recipe in the World on this site.

Recipe 4 All: Zuni Vegetable Stew Recipe

Zuni Vegetable Stew

Yield: 6 servings
¾cups Onion; Chopped
1  Clove Garlic; Finely Chopped
2tablespoon Vegetable Oil
1  Red Bell Pepper; Large, *
2  Chiles; Medium Size, **
1  Jalapeno Chile; Seed & Chop
1cups Squash; Cubed ***
29oz Chicken Broth; 2 cans
½teaspoon Salt
½teaspoon Pepper
½teaspoon Coriander; Ground
1cups Zucchini; Thinly Sliced
1cups Yellow Squash; Thinly Sliced
17oz Whole Kernel Corn; Drained
16oz Pinto Beans; Drained, 1 can
* Bell pepper should be seeded and cut into 2 X ¼-inch strips.

** Chiles should be either poblano or Anaheim and should be seeded
cut into 2 X ½-inch strips.

*** Use either hubbard or acorn squash. (about ½ 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.

Your Zuni Vegetable Stew is ready. Buon appetito!

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