posted by RisaG
Ancho Vegetable Stew
Recipe By : Adapted from Vegetarian Times' Low Fat & Fast Mexican
Serving Size : 8 Preparation Time :0:00
Categories : Stews Vegetarian Days
Amount Measure Ingredient -- Preparation Method
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3 dried ancho chiles -- seeded
1 cup simmering water
1 tbsp. canola oil
1 large yellow onion -- diced
1 red bell pepper -- seeded and diced
1 medium zucchini -- diced
2 large cloves garlic -- minced
1 (14 oz.) can stewed tomatoes -- undrained
4 cups water
1 large potato -- peeled and diced
1 (11 oz.) can corn kernels -- drained
1 tbsp. dried parsley
2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. salt
1/4 cup tomato paste
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 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.