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Santa Fe Stew with Chipotle Cream




Chipotle Cream


  1. 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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