Mexican Vegetable Stew Recipe Recipe

Name: Mexican Vegetable Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole, skin-on almonds; 1/4 cup untoasted sesame seeds; 3 tablespoons ancho chile powder; 2 teaspoons dried Mexican oregano, crumbled; 1 teaspoon ground cumin; 1 teaspoon kosher salt, plus more to taste; 3 tablespoons olive oil; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 small butternut squash or other hard winter squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes; 2 medium carrots, peeled and cut into 3/4-inch cubes; 1 (15-ounce) can pinto beans, drained and rinsed well; 1 (28-ounce) can diced fire-roasted tomatoes; 2 1/2 cups vegetable broth or water; 1 cup frozen white or yellow corn kernels (optional); 1/4 cup chopped cilantro leaves, plus more for garnishing; Freshly ground black pepper; Sour cream, for garnishing

Servings: persons

1/2 cup whole, skin-on almonds
1/4 cup untoasted sesame seeds
3 tablespoons ancho chile powder
2 teaspoons dried Mexican oregano, crumbled
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
3 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 small butternut squash or other hard winter squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes
2 medium carrots, peeled and cut into 3/4-inch cubes
1 (15-ounce) can pinto beans, drained and rinsed well
1 (28-ounce) can diced fire-roasted tomatoes
2 1/2 cups vegetable broth or water
1 cup frozen white or yellow corn kernels (optional)
1/4 cup chopped cilantro leaves, plus more for garnishing
Freshly ground black pepper
Sour cream, for garnishing

1
Add the almonds, sesame seeds, chile powder, oregano, cumin, and measured salt to the bowl of a food processor and process to a fine meal.
2
Set aside.
3
Warm the olive oil in a large Dutch oven or heavy saucepan over medium heat.
4
Add the onion and cook until it begins to soften, about 5 minutes.
5
Add the garlic and ground almond-spice mixture and cook until fragrant, about 2 minutes.
6
Add the squash, carrots, beans, tomatoes, and broth or water and bring to a boil, stirring to make sure the almond mixture doesnt stick to the bottom of the pan.
7
Lower the heat, partially cover the pan, and let the stew simmer, stirring occasionally, until the squash is very tender, about 30 to 40 minutes.
8
If the stew threatens to dry out, add a bit more broth or water.
9
Add the corn, if using, and measured cilantro.
10
Season with pepper and taste, adding more salt as needed.
11
Continue to simmer until the corn is hot and the flavors combine, about 5 minutes.
12
Ladle into warmed serving bowls and garnish with sour cream and a sprinkling of cilantro leaves.

538

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 18 ingredients. The key ingredients include: 1/2 cup whole, skin-on almonds, 1/4 cup untoasted sesame seeds, 3 tablespoons ancho chile powder, 2 teaspoons dried Mexican oregano, crumbled, and more.

Yes, Mexican Vegetable Stew Recipe 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.

Mexican Vegetable Stew Recipe

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