Southwestern Recipes

Santa Fe Stew with Chipotle Cream

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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

  1. 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.
  2. Add the tomato sauce-water mixture, cinnamon and cumin. Simmer for 10 minutes.
  3. Add the squash; cover, and cook for 10 minutes.
  4. Add the hominy, pinto beans, black beans and corn. Cover and cook for 10 minutes.
  5. Stir in the lime juice and cilantro.
  6. Chipotle Cream: Stir together the sour cream and chipotle chile. Spoon a little on top of each serving of stew.

Yield: 6 servings



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