Monday, March 11, 2013

New Mexico Chili Stew. Soup with Peppers

New Mexico Chilies are to the Southwest kitchen what garlic is to the Italian Kitchen. Both fresh and dried chilies are used to invigorate soups, and add life and kick.
This is an especially good stew to prepare if you are serving vegetarians.


Cook Time

Prep time:
Cook time:
Ready in:
Yields: 8 servings


  • 2 or 3 dried New Mexico chilies
  • 1 cup simmering water
  • 2 tablespoons canola oil
  • 1 large yellow onion
  • 1 red bell pepper, seeded and diced
  • 1 medium zucchini, diced
  • 2 large garlic cloves, minced
  • 1 can (14 oz) stewed tomatoes
  • 4 cups water or vegetable broth
  • 1 large potato, peeled and diced
  • 1 1/2 cups corn kernels, fresh or frozen
  • 1 tablespoon dried parsley
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 cup tomato paste


  1. Heat an un-greased skillet and ad the chilies. Cook over medium heat until lightly toasted, about 2 minutes. Shake the pan and occasionally turn the chilies. Remove from the heat and cover the chilies wit the simmering water. Soak for 15-20 minutes. Place a lid or plate over the chilies to keep them from floating. Put the chilies and 1/2 cup of the soaking liquid in a blender or food processor fitted with a steel blade and process until pureed, about 5 seconds. Scrape the chilies into a small bowl.
  2. In a large saucepan, heat the oil.Add the onion, bell pepper, zucchini, and garlic and cook, stirring, for 6 minutes over medium heat. Stir in the pureed chilies, stewed tomatoes, water, potato, corn, parsley, oregano, cumin, and salt and bring to a simmer. Cook over medium low heat until the potatoes are tender, about 20 minutes, stirring occasionally. Stir in the tomato paste and cook for 5 minutes more. Let the stew stand for 5-10 minutes before serving. Ladle into bowls and serve at once.

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