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Zuni Vegetable Stew

Author: chefs-mate Cooking Method: Baking, Boiling, Stewing Cuisine: Mexican Courses: Desserts

Difficulty: Advanced

Servings: 6 Calories: 2851.4

Dietary:

G Gluten-free

Description

This rustic Zuni-style stew combines Hubbard squash, zucchini, and yellow squash with sweet corn and pinto beans. Simmered in chicken broth with aromatic spices like coriander and chiles, it creates a comforting, protein-rich meal. The dish is gluten-free and offers a satisfying blend of earthy vegetables and savory flavors.

Directions

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

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2851.4kcal

% Daily Value *
Total Fat 104.1g161%
Saturated Fat 26.4g132%
Cholesterol 645.2mg216%
Sodium 3132.3mg131%
Total Carbohydrate 214.5g72%
Dietary Fiber 51.1g205%
Sugars 26.7g
Protein 250.9g502%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beans, bell, boiling, broth, cans, chicken, chile, chiles, chop, chopped, clove, coriander, corn, cubed, dessert, drained, finely, garlic, ground

Zuni Vegetable Stew