Ancho Vegetable Stew

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Recipe for Ancho Vegetable Stew served with flour tortillas.Recipe courtesy of Terra Sol Foods, makers of award winning chile pastes, sauces and salts.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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.
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