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Associate.com - Share Your Recipe!

Recipe Name: Ancho Vegetable Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
3 Dried ancho chiles, seeded
1 Cup(s) Simmering water
1 Tablespoon(s) Canola oil
1 Yellow onion, diced*
1 Red bell pepper, seeded &
diced
1 Zucchini, diced
2 Cloves garlic, minced
1 14 oz stewed tomatoes
undrained
4 Cup(s) Water
1 Potato, peeled & diced
1 11 oz corn kernels
drained
1 Tablespoon(s) Dried parsley
2 Teaspoon(s) Dried oregano, ** see note
1 1/2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Salt
1/4 Cup(s) Tomato paste, *** see note
Directions:
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. 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 didn't 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, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 71
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 579.5mg
Potassium: 462.1mg
Carbohydrates: 11.7g
Fiber: 2.9g
Sugar: 4g
Protein: 2.9g


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