Pueblo Stew

Name: Pueblo Stew
Ingredients: 1 large onion, chopped; 2 cloves garlic, minced; 1 1/2 Tbsp. chili powder; 2 tsp. cumin; 1 tsp. oregano; 2 Tbsp. oil; 1 each: zucchini, pattypan and crookneck squash (1-inch chunks); 1 Tbsp. cilantro; 1 (14 to 15 oz.) can hominy, drained; 1 lb. tomatoes, chopped; 1/4 lb. green beans (1-inch lengths); 2 cans (2 lb.) pinto beans; 4 bouillon cubes; 2 c. water

14 ingredients

3 steps

Ingredients

1 large onion, chopped
2 cloves garlic, minced
1 1/2 Tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
2 Tbsp. oil
1 each: zucchini, pattypan and crookneck squash (1-inch chunks)
1 Tbsp. cilantro
1 (14 to 15 oz.) can hominy, drained
1 lb. tomatoes, chopped
1/4 lb. green beans (1-inch lengths)
2 cans (2 lb.) pinto beans
4 bouillon cubes
2 c. water

Directions

1

In a 4 to 5-quart pan, cook onion, garlic and spices in oil until onion starts to brown. Add squash, hominy and tomatoes. Cook 5 minutes.
2

Add green and pinto beans, bouillon and water. Simmer uncovered until tender and consistency is that of thick stew (30 to 45 minutes). Add minced cilantro and ladle into bowls. Garnish with cilantro, sour cream and shredded Jack cheese.
3

Serve with tortillas.