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Aztec Stew

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Aztec Stew

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Aztec Stew

2 cups chopped tomatillos*
1 medium onion, diced
2 garlic cloves
1 poblano pepper, cut in half, and seeds removed
1 red bell pepper, cut in half, and seeds removed
1 ear of corn, kernels cut off
3/4 cup dried black beans
1 tsp. of ground cumin or one small knob of peeled ginger
2 ½ cups cubed butternut squash
1 T adobo from a can of chipotles en adobo
Olive oil

The night before you begin cooking, soak the black beans in a bowl of water.
The next day, drain the beans of their soaking liquid, and place in a pot covered with fresh water and the ginger or cumin. Ginger and cumin help prevent flatulence associated with eating legumes.
Boil the beans until they are cooked through, about 1 to 1 ½ hours.
Drain them of their cooking water into a colander and keep them ready for use.

Finely chop a quarter or half of the poblano, according to your taste for spicy foods, and reserve the rest.
Dice half of the red bell pepper into pieces similar in size to the onion.
Finely mince the garlic cloves.
Toss all of these ingredients together with the tomatillos, onions, some olive oil, and salt.

Mix the squash with the corn kernels.

Cover the bottom of a medium sized pot with a tablespoon of olive oil.
Place half of the tomato/onion mixture on the bottom of the pot as your first layer.
Cover with half of the beans, and then a layer of the squash and corn.
Repeat the layers until you have used everything.
Pour in ¼ cup of water, a few tablespoons of olive oil, and top with the chipotle en adobo.
Bring the pot to a boil, and then simmer partially covered for about 1 hour.
You can stir the ingredients together once they start simmering, or leave them in layers.
Serves 4 any night of the week as a healthy and comforting meal.

* You can substitute in two chopped regular tomatoes.


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