Summer Vegetable Stew with Oregano and Chiles Recipe

Name: Summer Vegetable Stew with Oregano and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; 1 yellow bell pepper, seeded, cut into 1/2-inch dice; 1 cup fresh corn kernels cut from the cob; 1 poblano chile, seeded, cut into 1/2-inch dice; 1 serrano chile, seeded and minced; 2 cloves garlic, minced; 1 teaspoon dried Mexican oregano; 1 cup peeled, seeded, and diced plum tomatoes (fresh or canned); 3 cups chicken stock (page 190) or vegetable stock (page 191); Kosher salt; 2 chayotes, peeled, halved, pitted, and cut into 3/4-inch dice; 2 zucchini, ends removed, cut into 3/4-inch dice; 1/4 cup chopped cilantro, plus more for garnish; Mexican-Style Green Rice (page 100); 6 lime wedges for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, seeded, cut into 1/2-inch dice
1 cup fresh corn kernels cut from the cob
1 poblano chile, seeded, cut into 1/2-inch dice
1 serrano chile, seeded and minced
2 cloves garlic, minced
1 teaspoon dried Mexican oregano
1 cup peeled, seeded, and diced plum tomatoes (fresh or canned)
3 cups chicken stock (page 190) or vegetable stock (page 191)
Kosher salt
2 chayotes, peeled, halved, pitted, and cut into 3/4-inch dice
2 zucchini, ends removed, cut into 3/4-inch dice
1/4 cup chopped cilantro, plus more for garnish
Mexican-Style Green Rice (page 100)
6 lime wedges for serving

1
In a large pot, warm the olive oil over medium heat.
2
Add the onion, bell pepper, corn, poblano and serrano chiles, garlic, and oregano.
3
Saute for about 5 minutes to soften the vegetables.
4
Add the tomatoes and cook, stirring, for about 1 minute.
5
Add the stock, season to taste with salt, and bring to a simmer.
6
Add the chayotes and simmer gently for 15 minutes.
7
Add the zucchini and simmer until the zucchini is just tender, about 10 minutes.
8
Stir in the cilantro and taste for salt.
9
To serve, divide the rice among 6 shallow bowls and top with the stew.
10
Garnish with more chopped cilantro and accompany each portion with a lime wedge.
11
Enjoy with Cakebread Cellars Sauvignon Blanc or another medium-bodied, crisp white wine.

506

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 16 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large yellow onion, chopped, 1 yellow bell pepper, seeded, cut into 1/2-inch dice, 1 cup fresh corn kernels cut from the cob, and more.

Yes, Summer Vegetable Stew with Oregano and Chiles 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.

Summer Vegetable Stew with Oregano and Chiles

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