*  Exported from  MasterCook  *
 
                            ZUNI VEGETABLE STEW
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Stews
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Onion -- Chopped
    1       ea           Clove Garlic -- Finely Chopped
    2       tb           Vegetable Oil
    1       ea           Red Bell Pepper -- Large, *
    2       ea           Chiles -- Medium Size, **
    1       ea           Jalapeno Chile -- Seed & Chop
    1       c            Squash -- Cubed ***
   29       oz           Chicken Broth -- 2 cans
      1/2   ts           Salt
      1/2   ts           Pepper
      1/2   ts           Coriander -- Ground
    1       c            Zucchini -- Thinly Sliced
    1       c            Yellow Squash -- Thinly Sliced
   17       oz           Whole Kernel Corn -- Drained
   16       oz           Pinto Beans -- Drained, 1 can
 
   *    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.
  
 
 
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