Zuni Vegetable Stew

Recipe Ingredients

3/4 cup	46g / 1.6oz	Onion - chopped
1		Garlic - finely chopped
2 tablespoons	30ml	Vegetable oil
1		Red bell pepper, large - *
2		Chiles, medium size - **
1		Jalapeno chile - seed & chop
1 cup	237ml	Squash - cubed ***
29 oz	823g	Chicken broth - 2 cans
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Coriander - ground
1 cup	237ml	Zucchini - thinly sliced
1 cup	237ml	Yellow squash - thinly sliced
1		Kernel corn - drained
16 oz	454g	Pinto beans, drained - 1 can

Recipe 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 and *** 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.

Source:
Too Hot Tamales Show #THSP01

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