Dried New Mexico chile peppers bring a subtle heat and depth of flavor to this hearty vegetable stew.
Serves 8.
2 or 3 dried New Mexico chile peppers, seeded
1 T canola oil
1 large yellow onion, chopped (1 1/2 C)
1 medium red bell pepper, seeded and chopped (1 C)
1 medium zucchini, chopped
2 large cloves garlic, minced
14-oz can stewed tomatoes
4 C water
1 large potato, peeled and chopped
1 1/2 C corn kernels
2 t dried oregano
1 1/2 t ground cumin
1 t salt
1/2 C tomato paste
1/2 C chopped parsley
~~~~~~~~~~~~~~
Toast dried chilies in ungreased heavy skillet over medium heat until lightly browned, occasionally shaking pan to turn chilies, about 2 minutes. Remove from heat and pour enough boiling water over chilies to cover. Let soak until softened, about 20 minutes.
In blender or food processor, process chilies with 1/2 C soaking liquid until pureed. Scrape puree into small bowl and set aside.
In large saucepan, heat oil over medium heat. Add onion, bell pepper, zucchini and garlic, and cook, stirring until vegetables begins to soften, about 5 minutes. Add pureed chilies, stewed tomatoes, water, potato, corn and dried seasonings and bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in tomato paste and parsley, and cook for 5 minutes before serving.
My Recipe Collection 