1 Tbsp. canola oil
1 cup simmering water
2 Tbsp. Terra Sol Ancho Chile Paste
1 large yellow onion, diced*
1 red bell pepper, seeded & diced
1 medium zucchini, diced
2 large cloves garlic, minced
1 14 oz. can of stewed tomatoes, undrained
4 cups water
1 large potato, peeled & diced
One 11 oz. can of 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
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 the tomato paste and the ancho paste 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 ancho paste and cook for 5 minutes.
Let the stew stand for 5-10 minutes before serving. Ladle into bowls and serve with flour tortillas.
Posted: 2/20/2009 10:50:09 AM