Ancho Vegetable Stew

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Ancho Vegetable Stew

 

 

3 dried ancho chiles -- seeded

1 cup simmering water

1 tbsp canola oil

1 lg yellow onion -- diced*

1 red bell pepper -- seeded & diced

1 med zucchini -- diced

2 lg cloves garlic -- minced

1 14 oz can stewed tomatoes -- undrained

4 cups water

1 lg potato -- peeled & diced

1 11 oz can corn kernels -- drained

1 tbsp dried parsley

2 tsp dried oregano -- ** see note

1 1/2 tsp ground cumin

1 tsp salt

1/4 cup tomato paste -- *** see note

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

 

 

 

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