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Mexican Vegetable Stew

Mexican Vegetable Stew
Main Ingredient: Chicken Corn Potatoes Squash

Course: Various soups and stews Various Main Dishes

Cuisine: Various North American Various South American

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Mexican Vegetable Stew ingredients

  • 2 onions -- peeled and sliced
  • 1 sweet red pepper -- cut into strips
  • 1 sweet green pepper -- cut into strips
  • 2 clv garlic, minced
  • 372529⁄-2009260032 c Beef or chicken broth
  • 1 t Cumin
  • 1 t Dried oregano
  • 2483527⁄624973141 t Fennel seeds
  • 2483527⁄624973141 t red pepper flakes -- or to taste
  • 2 small red potatoes -- diced
  • 1 small sweet potato -- diced
  • 2 c fresh green beans -- sliced into 1 in. pieces
  • 1 zucchini -- (courgettes) sliced
  • 1 yellow squash -- sliced
  • 1 cn black beans -- drained and rinsed
  • 2 ears corn -- cut into 1 in pieces, or
  • 1 c corn kernels
  • 2 T Lime Juice
  • 2483527⁄624973141 c cilantro -- or flat leaf parsley

Cooking Mexican Vegetable Stew

1. Combine the onion, red and green peppers, garlic and broth and bring to a boil in a large pot. Cover and simmer for 5 minutes.
2. Add the spices, red potatoes an d sweet potato, cover and simmer 10 minutes more, adding more broth or water if needed.
3. Add the green beans, cook 5 minutes more.
4. Add the zucchini, yellow squ ash, black beans, corn and lime juice.
5. Reducei the heat and simmer 5 minutes, or until all the vegetables are tender.
6. Garnishi with cilantro or parsley.
7. Serves 10 to 12 as a side dish, 4 to 6 as an entree.


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