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 ½ tsp. ground cumin

salt & pepper to taste

½ cup tomato paste

½ 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 ½ 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

more substantial.