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Ancho Vegetable Stew
Recipe courtesy of Terra Sol
Foods, makers of award winning chile pastes, sauces and salts.
I N G R E D I E N T S
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
I N S T
R U C T I O N S
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.
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Ancho Chiles
The word ancho means "wide" in
Spanish. It is the dried form of the poblano chile. In the dried form it very dark in
color and has a deep rich but sweet taste and is not a very hot chile. In California
many markets called the Ancho a Pasilla but that is not correct. The ancho is part of the
"holy trinity" of chles used to make traditional "mole" sauces.
Ancho Paste
You can use this chile paste
as a soup starter, meat rub or add to stir-fry, potatoes, sauces or try making an ancho
compound butter.
Available now at Gourmetsleuth.com
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