NEW MEXICO CHILI STEW 8 SERVINGS
2-3 dried chili peppers, seeded
1 TBSP. oil
1 large onion chopped
1 red pepper seeded & chopped
1 zucchini chopped
2 garlic cloves minced
14 ounce can (or equivalent fresh) tomatoes chopped
4 cups water
1 large potato peeled & chopped
2 tsp. oregano
1 ˝ tsp. ground cumin
salt & pepper to taste
˝ cup tomato paste
˝ cup chopped parsley
---Toast chilies on medium high heat in an ungreased heavy skillet
until brown shaking pan occasionally. (Don't breathe too deep,
CAREFUL). Remove from heat & pour enough hot water in over
chilies to cover & let soak until soft, 20 minutes.
---In a blender/processor process chilies with ˝ cup soaking water
until pureed. Scrape puree into a small bowl & set aside.
---In a dutch oven heat oil & add onion, pepper, zucchini, & garlic &
cook until soft about 5 minutes. Add pureed chilies, tomatoes,
water potatoes, & dried seasonings. Careful not to breathe in the
steam! Bring to boil. Reduce heat, cover, & simmer stirring occassionally
until potatoes are tender about 20 minutes.
---Stir in tomato paste & parsley & cook 5 more minutes.
---Remove from heat & let stand uncovered 5 minutes before serving.
This is spicy & delicious!
This would be a great thing to have if you had a bad cold!
You could add cooked rice to this to change the meal & make it