SANTA FE STEW WITH CHIPOTLE CREAM Stew: 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 Anaheim chili, finely chopped 1 poblano chili, finely chopped 2 C. tomato sauce combined with 1 C. water 1/2 tsp. Cinnamon 1 tsp. Cumin 2 C. peeled and cubed squash (about 3/4" cubes) 1 (14.5 oz.) can yellow hominy, drained and rinsed 1 (15 oz.) can pinto beans, drained and rinsed 1 (15 oz. Can) black beans, drained and rinsed 1 C. frozen corn, thawed 2 Tbsp. lime juice 1 Tbsp. minced cilantro (optional) Chipotle cream: 1 C. sour cream 3/4 tsp. Mashed chipotle chili in adobo sauce
To prepare the stew: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper and chilies. Cover and cook 10 min, stirring often. Add a couple Tbsp. water if vegetables begin to stick. Add the tomato sauce-water mixture, cinnamon, and cumin. Simmer 10 min. Add the squash, cover, cook 10 min. Add the hominy, pinto beans, black beans, and corn. Cover and cook 10 min. Stir in the lime juice and cilantro. To prepare the chipotle cream: Stir together the sour cream and chipotle chili. Spoon a little on top of each serving of stew. Yield: 6 servings --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
