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.
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).