Pueblo Stew

Serves: 5
Total Calories: 179


1 large onion, chopped
2 cloves garlic, minced
1 1/2 tablespoons chili powder
2 teaspoons cumin seed
1 teaspoon dry oregano
2 tablespoons olive oil
1 each: zucchini, pattypan, and crooked neck squash, cut into 1-inch chunks
1 (12-ounce) container tofu, cubed
1 (14-ounce) can golden hominy, drained
1 pound tomato, chopped
1/4 pound green beans, cut into 1-inch lengths
2 cans or 2 pounds cooked pinto beans
4 bouillon cubes
2 cups water
1 tablespoon cilantro
garnish: Monterey Jack cheese and sour cream


In a 4- to 5- quart pan, cook onion, garlic, and spices in oil until onion starts to brown. Add squash, tofu, hominy, and tomatoes and cook about 5 minutes. Add green and pinto beans, bouillon, and water. Simmer uncovered about 30 minutes, until tender and until consistency is that of thick stew. Add minced cilantro and ladle into bowls. Garnish with additional cilantro, shredded Jack cheese, and sour cream. Serve with warm tortillas.

Nutritional Facts:

Serves: 5
Total Calories: 179
Calories from Fat: 55

This Pueblo Stew recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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