MEXICAN STEW

 

DIRECTIONS INGREDIENTS
  Sauté in a large stewpot for about 5 minutes.
  • 1 cup chopped onions
  • 1 large garlic clove, minced or pressed
  • 1-2 tablespoons minced chiles (remove seeds for milder stew)
  • 3 tablespoons vegetable or olive oil
  Add these and cook covered for another 5 minues.
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 4 small potatoes, cut into chunks (about 2 cups)
  • 2 carrots, cut into chunks
  Stir in these and cook 5 minutes more.
  • 3 cans undrained canned tomatoes, chopped (about 32 oz.)
  • 1-2 cups water (depending on how soupy you want it)
  • 2 cups cut green beans (frozen or fresh)

  Add these and simmer, covered, on low heat until all the vegies are tender.
  • 1 small zucchini, sliced (about 2 cups)
  • 2 cups cut corn (frozen or fresh)
  • 1-2 tablespoons chopped fresh cilantro (optional)

  Serve.
  • salt to taste
  • garnish with cheddar cheese or sour cream
 
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