| santa Fe Stew With Chipotle Cream yield: 6 Servings stew
1 Tablespoon Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Red Bell Pepper, Chopped
1 Anaheim Chile, Finely Chopped
1 Poblano Chile, Finely Chopped
2 Cups Tomato Sauce Combined With 1 Cup Water
1/2 Teaspoon Cinnamon
1 Teaspoon Cumin
2 Cups Peeled And Cubed Squash (about 3/4-inch Cubes)
1 (14.5 Ounce) Can Yellow Hominy, Drained And Rinsed
1 (15 Ounce) Can Pinto Beans, Drained And Rinsed
1 (15 Ounce) Can Black Beans, Drained And Rinsed
1 Cup Frozen Corn, Thawed
2 Tablespoons Lime Juice
1 Tablespoon Minced Cilantro (optional) in A Large Pot, Heat The Olive Oil Over Medium Heat. Add The Onion, Garlic, Bell Pepper And Chiles. Cover And Cook For 10 Minutes, Stirring Often. Add A Couple Tablespoons Water If Vegetables Begin To Stick. add The Tomato Sauce-water Mixture, Cinnamon And Cumin. Simmer For 10 Minutes. add The Squash; Cover, And Cook For 10 Minutes. add The Hominy, Pinto Beans, Black Beans And Corn. Cover And Cook For 10 Minutes. stir In The Lime Juice And Cilantro. chipotle Cream
1 Cup Sour Cream
3/4 Teaspoon Mashed Chipotle Chile In Adobo Sauce stir Together The Sour Cream And Chipotle Chile. Spoon A Little On Top Of Each Serving Of Stew. |
