Pueblo Stew

[Guest guest]

This is a standby recipe for me. I can keep most all the ingredients on the

shelf and fix it when nothing else comes to mind. My none vegetarian friends

like it too. You can use hot or mild chili powder, whichever suits your

tastes.

 

Pueblo Stew makes 4 to 6 servings

 

1 tsp canola oil

1 lg. onion, chopped

2 cloves garlic, minced or pressed

1 ½ Tblsp. Chili powder

2 tsp cumin seen

1 tsp dry oregano

3 zucchini cut into ½ inch chunks

1 can (about 14 oz.) yellow hominy, drained

1 can (about 14 oz.) chopped tomatoes

3/4 cup frozen green beans

2 cans (about 15 oz each) pinto beans, drained and rinsed

4 vegetable bouillon cubes

2 cups water

 

Heat oil in a 4 or 5 quart pan over medium heat. Add onion, garlic, chili

powder, cumin seeds and oregano. Cook, stirring often, until onions begin to

brown (about 8 min.). Add water, a tablespoon at a time if the pan appears

dry. Stir in zucchini, hominy and tomatoes and cook another 5 minutes.

Stir in green beans, pinto beans, bouillon cubes and 2 cups water. Bring to

a boil and then reduce heat. Simmer for 30 minutes.

Serve in bowls.

 

This recipe freezes well.