Zuni Vegetable Stew

Name: Zuni Vegetable Stew
Ingredients: 3/4 cup onions chopped; 1 clove garlic finely chopped; 2 tablespoons vegetable oil; 1 each sweet red bell peppers large, *; 2 each green chili peppers medium size, **; 1 each jalapeno pepper seeded and chopped; 1 cup winter squash cubed ***; 29 ounces chicken broth; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon coriander ground; 1 cup zucchini thinly sliced; 1 cup yellow summer squash thinly sliced; 17 ounces corn kernels, canned drained; 16 ounces pinto beans drained

15 ingredients

10 steps

Ingredients

3/4 cup onions chopped
1 clove garlic finely chopped
2 tablespoons vegetable oil
1 each sweet red bell peppers large, *
2 each green chili peppers medium size, **
1 each jalapeno pepper seeded and chopped
1 cup winter squash cubed ***
29 ounces chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon coriander ground
1 cup zucchini thinly sliced
1 cup yellow summer squash thinly sliced
17 ounces corn kernels, canned drained
16 ounces pinto beans drained

Directions

1

** Chiles should be either poblano or Anaheim and should be seeded and cut into 2 X 1/2-inch strips.
2

*** Use either hubbard or acorn squash.
3

Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender.
4

Stir in bell pepper, poblano and jalapeno chiles.
5

Cook for 15 minutes.
6

Stir in Hubbard squash, broth, salt, pepper and coriander.
7

Heat to boiling; reduce heat.
8

Cover and simmer until squash is tender, about 15 minutes.
9

Stir in remaining ingredients.
10

Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.