Southwestern Recipes
Santa Fe Stew with Chipotle Cream
Ingredients
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)
Chipotle Cream
- 1 cup sour cream
- 3/4 teaspoon mashed chipotle chile in adobo sauce
Instructions
- Stew: 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: Stir together the sour cream and chipotle chile. Spoon a
little on top of each serving of stew.
Yield: 6 servings