Living in the land of green chilies and hot peppers, my family has grown to love the flavors of the Southwest. We now have a tradition of buying 50 pounds of chilies every year and roasting them on the grill. It keeps us stocked for the year.
- 1-1/2 pounds beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1-1/2 cups water
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 large zucchini, cut into chunks
- 2 cups whole kernel corn
- 1 medium onion, cut into wedges
- 2 cans (4 ounces each) chopped green chilies, undrained
- Shredded Monterey Jack cheese
- Warmed flour tortillas, optional
- Toss beef with flour until coated. In a Dutch oven over medium heat, brown beef in oil.
- Add water, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until the meat is tender. Add zucchini, corn, onion and chilies; bring to a boil.
- Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender. Sprinkle with cheese and serve with tortillas if desired. Yield: 8-10 servings.
Originally published as Zucchini Con Carne in Country August/September 1999, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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