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Recipes
Ancho Vegetable Stew
Ancho Vegetable Stew
Ancho Vegetable Stew
photo credit: Ev Thomas
Recipe for Ancho Vegetable Stew served with flour tortillas.Recipe courtesy of Terra Sol Foods, makers of award winning chile pastes, sauces and salts.
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Serves
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Mexican Salads & Vegetables Recipes
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Ingredients
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
Instructions
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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