Zuni Vegetable Stew With Navajo Fry Bread Recipe

Name: Zuni Vegetable Stew With Navajo Fry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP; 3/4 cup chopped onion; 1 garlic clove, finely chopped; 2 tablespoons vegetable oil; 1 large red bell pepper, cut into 2 x 1/2 inch strips; 2 medium poblano chiles or 2 medium anaheim chilies, seeded and cut into 2 x 1/2 inch strips; 1 jalapeno chile, seeded and chopped; 1 cup cubed hubbard squash (about 1/2 pound) or 1 cup acorn squash (about 1/2 pound); 2 (14 1/2 ounce) cans chicken broth; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon ground coriander; 1 cup thinly sliced zucchini; 1 cup thinly sliced yellow squash; 1 (17 ounce) can whole kernel corn, drained; 1 (16 ounce) can pinto beans, drained; NAVAJO FRY BREADS; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons shortening; 2/3 cup warm water; vegetable oil

Servings: persons

FOR THE SOUP
3/4 cup chopped onion
1 garlic clove, finely chopped
2 tablespoons vegetable oil
1 large red bell pepper, cut into 2 x 1/2 inch strips
2 medium poblano chiles or 2 medium anaheim chilies, seeded and cut into 2 x 1/2 inch strips
1 jalapeno chile, seeded and chopped
1 cup cubed hubbard squash (about 1/2 pound) or 1 cup acorn squash (about 1/2 pound)
2 (14 1/2 ounce) cans chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1 (17 ounce) can whole kernel corn, drained
1 (16 ounce) can pinto beans, drained
NAVAJO FRY BREADS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup warm water
vegetable oil

1
FOR THE SOUP: Cook and stir onion and garlic in oil in 4 quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook 15 minutes.
2
Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. 6 servings about 1 1/3 cups each.
3
FOR THE NAVAJO FRY BREADS: Mix flour, baking powder and salt; cut in shortening until mixture resembles fine crumbs. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into ball; cover and refrigerate 30 minutes.
4
Heat oil (1 inch) to 400u00b0F in 4 quart Dutch oven.
5
Divide dough into 12 equal pieces. Roll each piece into 6 inch circle on lightly floured surface. Let rest a few minutes.
6
Make a hole about 1/2 inch in diameter in center of each circle. Fry circles, turning once, until puffed and golden, about 1 minute on each side; drain. Serve warm. 12 breads.
7
Southwest Cooking.

548

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 23 ingredients. The key ingredients include: FOR THE SOUP, 3/4 cup chopped onion, 1 garlic clove, finely chopped, 2 tablespoons vegetable oil, and more.

Yes, Zuni Vegetable Stew With Navajo Fry Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zuni Vegetable Stew With Navajo Fry Bread

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