August 25, 2008

Two-Step Southwestern Stew

Two-Step Southwestern Stew

Quick, easy, healthy, and delicious. This one-pot stew is a melange of onions, tomatoes, zucchini, beans, and hominy (imagine a big chewy piece of corn, almost like a mini corn dumpling). Very simply spiced with only cumin, salt, pepper, and a little fresh cilantro at the end, this dish is filling and super tasty...surprisingly tasty for something with so few ingredients. The tomatoes really play a key part in this dish, so make sure you use a good brand (the recipe suggested fire-roasted with chilies...I used a generic supermarket brand with jalapenos). My tomatoes added a nice kick to the dish, plus a tangy and savory flavor. This would go wonderfully with a nice, thick piece of cornbread, or maybe even a cheese quesadilla on the side.

Make again? Definitely, and this is great for leftovers. Maybe I'll try the fire-roasted tomatoes next time for an extra hint of flavor.




Two-Step Southwestern Stew
Vegetarian Times, September 2005

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