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[edit] Ingredients
2 |
dried New Mexico chile peppers, seeded (2 to 3) |
1 |
tablespoon canola oil |
1 |
lrg yellow onion, chopped |
|
(1 1/2 cups) |
1 |
medium red bell pepper |
|
seeded and chopped, (1 cup) |
1 |
medium zucchini, chopped |
2 |
lrg garlic clove, minced |
14 |
ounces canned stewed tomatoes |
4 |
cups water |
1 |
lrg potato, peeled and chopped |
1 ½ |
cups corn kernels |
2 |
|
1 ½ |
teaspoons ground cumin |
1 |
teaspoon salt |
½ |
cup tomato paste |
½ |
cup chopped fresh parsley |
[edit] Preparation
Step 1 |
|
Step 2 |
Dried New Mexico chile peppers brine a subtle heat and depth of flavor to this hearty vegetable stew. |
Step 3 |
Toast dried chilies in ungreased heavy skillet over medium heat until lightly browned, occasionally shaking pan to turn chilies, about 2 minutes. Remove from heat and pour enough boiling water over chilies to cover. Let soak until softened, about 20 minutes. |
Step 4 |
In blender or food processor, process chilies with 1/2 cup soaking liquid until pureed. Scrape puree into small bowl and set aside. |
Step 5 |
In large saucepan, heat oil over medium heat. Add onion, bell pepper, zucchini and garlic, and cook, stirring until vegetables begin to soften, about 5 minutes. Add pureed chilies, stewed tomatoes, water, potato, corn and dried seasonings and bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in tomato paste and parsley, and cook for 5 minutes. Remove from heat and let stand 5 minutes before serving. |
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