tag:blogger.com,1999:blog-12055713.post-1114529802944603562005-05-09T08:35:00.000-07:002005-05-09T21:13:26.653-07:00Santa Fe Stew with Chipotle Cream<br /><br />Yield: 6 servings<br /><br />Stew <br />1 tablespoon olive oil <br />1 medium onion, chopped <br />2 cloves garlic, minced <br />1 red bell pepper, chopped <br />1 Anaheim chile, finely chopped <br />1 poblano chile, finely chopped <br />2 cups tomato sauce combined with 1 cup water <br />1/2 teaspoon cinnamon <br />1 teaspoon cumin <br />2 cups peeled and cubed squash (about 3/4-inch cubes) <br />1 (14.5 ounce) can yellow hominy, drained and rinsed <br />1 (15 ounce) can pinto beans, drained and rinsed <br />1 (15 ounce) can black beans, drained and rinsed <br />1 cup frozen corn, thawed <br />2 tablespoons lime juice <br />1 tablespoon minced cilantro (optional)<br /><br />In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper and chiles. Cover and cook for 10 minutes, stirring often. Add a couple tablespoons water if vegetables begin to stick.<br /><br />Add the tomato sauce-water mixture, cinnamon and cumin. Simmer for 10 minutes.<br /><br />Add the squash; cover, and cook for 10 minutes.<br /><br />Add the hominy, pinto beans, black beans and corn. Cover and cook for 10 minutes.<br /><br />Stir in the lime juice and cilantro.<br /><br />Chipotle Cream<br />1 cup sour cream <br />3/4 teaspoon mashed chipotle chile in adobo sauce<br /><br />Stir together the sour cream and chipotle chile. Spoon a little on top of each serving of stew.<div class="blogger-post-footer"><script type="text/javascript"><!-- google_ad_client = "pub-4228896756352331"; google_ad_width = 728; google_ad_height = 90; google_ad_format = "728x90_as"; google_ad_type = "text_image"; google_ad_channel =""; //--></script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script></div>Strollingtrollhttp://www.blogger.com/profile/16460718649825687871noreply@blogger.com