Braised Mexican-Spiced Vegetables Recipe

Name: Braised Mexican-Spiced Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. ground coriander; 1 tsp. chili powder, preferably Mexican; 3 cups peeled, cubed winter squash ( 3/4-inch pieces); 1/2 tsp. salt, or more to taste; 1 medium red bell pepper, cut into 3/4-inch squares; 1 cup frozen corn; 1 tsp. fresh lime juice; Fresh cilantro sprigs for garnish (optional); 1 tsp. dried oregano; 1 Tbs. vegetable oil; 5 scallions, cut into 1-inch pieces; 1 stalk celery, thinly sliced on diagonal; 10 large tomatillos (8 oz.), husked, rinsed and quartered; 2 medium cloves garlic, minced

Servings: persons

1 tsp. ground coriander
1 tsp. chili powder, preferably Mexican
3 cups peeled, cubed winter squash ( 3/4-inch pieces)
1/2 tsp. salt, or more to taste
1 medium red bell pepper, cut into 3/4-inch squares
1 cup frozen corn
1 tsp. fresh lime juice
Fresh cilantro sprigs for garnish (optional)
1 tsp. dried oregano
1 Tbs. vegetable oil
5 scallions, cut into 1-inch pieces
1 stalk celery, thinly sliced on diagonal
10 large tomatillos (8 oz.), husked, rinsed and quartered
2 medium cloves garlic, minced

1
In medium saucepan, heat oil over medium heat.
2
Add scallions and celery and cook, stirring occasionally, until softened, about 4 minutes.
3
Add tomatillos, garlic, oregano, coriander and chili powder and cook, stirring occasionally, 4 minutes.
4
Stir in 1 1/2 cups water, cover, increase heat to high and bring to a boil.
5
Add squash and salt and return to a boil.
6
Reduce heat to medium-low, cover partially and simmer 5 minutes.
7
Stir in bell pepper and continue simmering, partially covered, until squash is almost tender, 3 to 5 minutes.
8
Stir in corn and simmer, partially covered, until all vegetables are just tender, about 5 minutes.
9
Remove from heat and stir in lime juice and a little more salt if necessary.
10
Serve hot, garnished with cilantro if desired.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tsp. ground coriander, 1 tsp. chili powder, preferably Mexican, 3 cups peeled, cubed winter squash ( 3/4-inch pieces), 1/2 tsp. salt, or more to taste, and more.

Yes, Braised Mexican-Spiced Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Mexican-Spiced Vegetables

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