The Tapia Family’S Vegetable Stew With Chiles

This hearty vegetable stew combines spicy Italian sausage with a colorful medley of roasted green chiles, sweet corn, and tender zucchini. The dish balances savory richness with a gentle kick of heat, creating a comforting, home-style meal perfect for family dinners. The tomatoes and chiles meld into a robust sauce that coats the vegetables and meat, offering a satisfying texture and deep flavor profile. It is an excellent choice for weeknight suppers, potlucks, or barbecue side dishes, as it reheats beautifully and allows flavors to deepen over time.

Cooking Method: Frying, Grilling, Sautéing, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 368.2

Description

This hearty vegetable stew combines spicy Italian sausage with a colorful medley of roasted green chiles, sweet corn, and tender zucchini. The dish balances savory richness with a gentle kick of heat, creating a comforting, home-style meal perfect for family dinners. The tomatoes and chiles meld into a robust sauce that coats the vegetables and meat, offering a satisfying texture and deep flavor profile. It is an excellent choice for weeknight suppers, potlucks, or barbecue side dishes, as it reheats beautifully and allows flavors to deepen over time.

Ingredients

1 pound Hot italian sausage
1 Flat Red onion, chopped
1 Clove Garlic, minced
4 Anaheim Or New Mexican green
2 Jalapeno chiles, seeded and minced
4 Ears corn, kernels cut off the cob
3 Ripe tomatoes, cored and chopped
1 Can tomato sauce (8 oz)
4 Or 5 medium zucchini or Crookneck squash, sliced
1 ts Black pepper
1/4 lb Cheddar cheese, grated
1/4 lb Monterey jack cheese, grated

Directions

1
Char the Anaheim or New Mexican green chiles and Jalapeno chiles until blackened, then peel, seed, and chop the green chiles and mince the Jalapenos.
2
Cut the kernels from the corn cobs and set aside.
3
Slice the Italian sausage into coins and fry in a large pot or Dutch oven over medium heat until browned.
4
Drain off all but 2 tablespoons of the rendered fat from the pot.
5
Add the chopped red onion and minced garlic to the pot and sautÃÂ© for 3 minutes until softened.
6
Add the prepared chiles, corn kernels, chopped tomatoes, tomato sauce, sliced zucchini, and black pepper to the pot.
7
Stir to combine and simmer uncovered over medium heat for 45 minutes to 1 hour, stirring occasionally, until vegetables are tender.
8
Sprinkle the grated Cheddar and Monterey Jack cheese over the top and simmer gently until the cheese is melted.
9
Serve hot with warm flour tortillas.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 368.2kcal

% Daily Value *
Total Fat 21.8g34%
Saturated Fat 7.2g36%
Cholesterol 53.3mg18%
Sodium 800.8mg34%
Total Carbohydrate 10.5g4%
Dietary Fiber 2.4g10%
Sugars 4.1g
Protein 29.6g60%

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

Note

This stew can be prepared in the morning and refrigerated. Reheat gently on the stove before adding the cheese and serving, making it ideal for covered dish suppers, potlucks, or barbecues.

For a milder version, remove the seeds and membranes from the Jalapeno chiles before mincing. For extra heat, leave some seeds in or add an additional chile.

You can substitute fresh corn with frozen corn kernels for convenience. Similarly, fresh tomatoes can be replaced with a second can of tomato sauce or diced canned tomatoes if fresh ones are unavailable.

Keywords: stew, southwestern, vegetable, sausage, chiles, zucchini, corn, mexican, dinner, family, comfort food, tomato, cheese, one-pot, hearty, spicy, green chile, tortillas, meal prep

Read it online: https://www.chefs-mate.com/recipe/the-tapia-familys-vegetable-stew-with-chiles/