Barbara Kingsolver's Recuerdos de Tuscon (adapted)

Shopper recipe | Submitted by mdapses

Serves: 6 to 8

Prep time: 1 hour (including cooking time)

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A heavenly one-dish stew of chicken (or pork loin), winter squash or yams, poblano and red bell peppers, and onions. Serve with toasted, buttered tortillas. This recipe easily can be converted to vegetarian by substituting seitan and/or black beans for meat and vegetable stock for chicken stock.



Saute onion and garlic gently in olive oil until softened. Add all peppers and cumin. Saute 2 minutes more.

Add meat, chicken broth, yams (or winter squash), and tomatoes. Stir and cover with lid and cook on medium-low heat about 20 to 30 minutes until yams (squash) and meat are cooked through. Season with salt and pepper.

Serve in soup bowls with plenty of broth and top with chopped cilantro. Enjoy with toasted, buttered tortillas of your choice.

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More about: bell peppers, chicken, hot peppers, stew, vegetables


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This recipe freezes well if you want to make extra ahead of time.

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