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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Braised Mexican-Spiced Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions