Zuni Vegetable Stew With Navajo Fry Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
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
directions
- 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.
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RECIPE SUBMITTED BY
Olha7397
Canada