Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: MAIN COURSE :: HOT SAUCE 
line decor
   
 
ANCHO VEGETABLE STEW
  • 3 dried ancho chiles -- seeded
  • 1 cup simmering water
  • 1 tbsp canola oil
  • 1 lg yellow onion -- diced*
  • 1 red bell pepper -- seeded & diced
  • 1 med zucchini -- diced
  • 2 lg cloves garlic -- minced
  • 1 14 oz can stewed tomatoes -- undrained
  • 4 cups water
  • 1 lg potato -- peeled & diced
  • 1 11 oz can corn kernels -- drained
  • 1 tbsp dried parsley
  • 2 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/4 cup tomato paste
  1. Add the chiles to an ungreased skillet. Cook over medium heat until lightly toasted, about 2 minutes, occasionally shaking the pan and turning the chiles as they cook. Remove from the heat. In a large mixing bowl, cover the chiles with simmering water. Place a lid or plate over the chiles to keep them from floating, and soak for 20 minutes.

  2. Add the chiles and about 1/2 cup of the soaking liquid to a blender and puree, about 5 seconds. Scrape into a small bowl; set aside.

  3. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, zucchini and garlic and cook, stirring, until tender, about 6 minutes. Stir in the remaining ingredients except for the tomato paste and the ancho puree and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the potatoes are tender, about 20 minutes. Stir in the tomato paste and the chile puree and cook for 5 minutes.

  4. Let the stew stand for 5-10 minutes before serving. Ladle into bowls and serve with flour tortillas.

 

 
  BACK TO SOUPS, STEWS & CHILI