Prep 45 mins
Cook 45 mins
The Zuni, a tribe of Pueblo Indians, live in New Mexico. The fresh ingredients that make up this hearty stew (various chiles and squashes, corn and beans) are representative of that region’s native bounty. Hot Navajo Fry Breads would be delicious served with this one. Navajo Fry Bread is a Santa Fe specialty that has become popular throughout the Southwest. A hole is always poked through the center of each round of dough so that the bread puffs spectacularly when cooked in hot oil.
FOR THE SOUP
- 3⁄4 cup chopped onion
- 1 garlic clove, finely chopped
- 2 tablespoons vegetable oil
- 1 large red bell pepper, cut into 2 x 1/2 inch strips
- 2 medium poblano chiles or 2 medium anaheim chilies, seeded and cut into 2 x 1/2 inch strips
- 1 jalapeno chile, seeded and chopped
- 1 cup cubed hubbard squash (about 1/2 pound) or 1 cup acorn squash (about 1/2 pound)
- 2 (14 1/2 ounce) cans chicken broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon ground coriander
- 1 cup thinly sliced zucchini
- 1 cup thinly sliced yellow squash
- 1 (17 ounce) can whole kernel corn, drained
- 1 (16 ounce) can pinto beans, drained
NAVAJO FRY BREADS
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons shortening
- 2⁄3 cup warm water
- vegetable oil
- FOR THE SOUP: Cook and stir onion and garlic in oil in 4 quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook 15 minutes.
- Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. 6 servings about 1 1/3 cups each.
- FOR THE NAVAJO FRY BREADS: Mix flour, baking powder and salt; cut in shortening until mixture resembles fine crumbs. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into ball; cover and refrigerate 30 minutes.
- Heat oil (1 inch) to 400°F in 4 quart Dutch oven.
- Divide dough into 12 equal pieces. Roll each piece into 6 inch circle on lightly floured surface. Let rest a few minutes.
- Make a hole about 1/2 inch in diameter in center of each circle. Fry circles, turning once, until puffed and golden, about 1 minute on each side; drain. Serve warm. 12 breads.
- Southwest Cooking.