Recipes from Mexico :: Mexican Main Dishes Meat
Yield: 6 servings
Stew
1 Tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 Anaheim chile, finely chopped
1 poblano chile, 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-in. cubes)
1 (14.5 ounce) can yellow hominy, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 c. frozen corn, thawed
2 Tbsp. lime juice
1 Tbsp. minced cilantro (optional)
In a large pot, heat the olive oil over med. heat. Add the onion, garlic, bell pepper and chiles. Cover and cook for 10 mins., stirring often. Add a couple Tbsp. water if vegetables begin to stick.
Add the tomato sauce-water mixture, cinnamon and cumin. Simmer for 10 mins.
Add the squash; cover, and cook for 10 mins.
Add the hominy, pinto beans, black beans and corn. Cover and cook for 10 mins.
Stir in the lime juice and cilantro.
Chipotle Cream
1 c. sour cream
3/4 tsp. mashed chipotle chile in adobo sauce
Stir together the sour cream and chipotle chile. Spoon a little on top of each serving of stew.
