START A PETITION 27,000,000 members: the world's largest community for good

Pueblo Squash and Corn Stew Recipe

Pueblo Squash and Corn Stew Recipe

This is a traditional Pueblo harvest recipe adopted by Spanish settlers to New Mexico from the indigenous people. It is a luscious blend of corn, chiles, zucchini, and summer squash, a sort of spicy Southwestern ratatouille.

The rich flavors, colors, and textures of this stew make it seem like something that took hours to prepare–but it cooks up in less than 20 minutes. A delicious side or main dish.

4 tablespoons corn or canola oil
4 to 6 medium zucchini and/or summer squash, to yield approximately 5 cups when sliced into bite-sized chunks
1 medium white onion, chopped
2 cups fresh or frozen corn kernels
1/2 cup chopped, roasted green chile, preferably New Mexico green or Anaheim, fresh or frozen
3 tablespoons water, or more as needed
1/2 teaspoons salt
Grated mild cheddar cheese, optional, for garnish

1. In a large skillet, heat the oil and add the squash and the onion. Saute the vegetables over medium heat until they begin to wilt. Add the corn, green chile, water, and salt. Cook, covered, over low heat until tender, about 15 to 20 minutes. Another tablespoon or two of water can be added if the vegetables become dry.

2. Remove from heat and mix in the cheese, if desired. Serve immediately.

Serves 6 to 8 as a side dish, 4 as a main dish.

Read more: Food, All recipes, Entrees, Side Dishes

Adapted from The Rancho de Chimayo Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1991). Copyright (c) 1991 by Cheryl Alters Jamison and Bill Jamison. Reprinted by permission of Harvard Common Press.
Adapted from The Rancho de Chimayo Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1991).

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

Go to the Source

The Rancho de Chimayo Cookbook

The traditional cooking of New now


+ add your own
10:17AM PDT on Mar 18, 2013

Yummy!!! Thank you.

5:04PM PDT on Mar 16, 2012


12:44PM PDT on Sep 29, 2011

Thank you

5:06PM PDT on Aug 18, 2011

Yummy! Love this recipe. Thanks.

4:40PM PDT on Apr 7, 2011


3:55PM PDT on Apr 4, 2010

Lovely, thanks!

add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Thank you for unmasking risks that most people see no harm in. It's these kind of images that send t…

Interesting information; thanks for sharing.

Avocados and nuts for me :)

Informative. Thank you for posting.

Black pepper power!


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.

site feedback


Problem on this page? Briefly let us know what isn't working for you and we'll try to make it right!