Ancho Vegetable Stew


Try this recipe for Ancho Vegetable Stew or post your own Ancho Vegetable Stew recipe

Cuisine: American

Main Ingredient: Vegetables

Category: Soup and Stew

Difficulty: 1/10

  • admin image
recipe by Admin
Rating:
Average of 0 (from 0 votes)

Ancho Vegetable Stew

Serves:
Oven temp:
Prep Time:
Cooking Time:

Ingredients

QtyIngredient
3Dried ancho chiles; seeded; seeded
2 lgGarlic; minced
1 cupSimmering water
1 lgYellow onion; diced*; diced*
1Red bell pepper; seeded &; seeded &
1 can(11 oz) corn kernels;
1 lgPotato; peeled & diced; peeled & diced
4 cupWater
2 teaspoonDried oregano; ** see note; ** see note
1 tablespoonCanola oil
1 teaspoonSalt
1 1/2 teaspoonGround cumin
1 mdZucchini; diced; diced
1 tablespoonDried parsley
1 can(14 oz) stewed tomatoes;
1/4 cupTomato paste; *** see note; *** see note

Method

StepInstruction
1Add 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. 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. 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. Let the stew stand for 5-10 minutes before serving. Ladle into bowls and serve with flour tortillas. Serving Ideas : green chile grits, salsa, sour cream NOTES : * I didnt have onions. The ones I had had gone bad so I used a few shallots, chopped ** I used Mexican oregano instead of regular. *** Not only did I use the tomato paste but I also used 1 tsp Better Than Bouillon chili base mixed in with some of the liquid from the chiles. Recipe by: Adapted from Vegetarian Times Low Fat & Fast Mexican Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Apr 20, 1999,
Vegetarian
  • Ancho Vegetable Stew

Members may upload new images for this recipe by logging in.

Members add reviews for this recipe by logging in.