Wiki source code of Mexican Squash Stew

Version 3.1 by Richard Johnson on 2021/08/16 20:13
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1 4 Mexican Squash, cut into quarters and 1/4" slices
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3 2T olive oil
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5 2T cumin
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7 2T oregano
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9 6C (or pint + quart jar) fire roasted tomatoes
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11 1/4 red wine each jar to rinse them out
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13 sprinkling of salt & white pepper
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15 1/2tsp chipole pepper
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17 1/2tsp truffle salt
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19 bunch of swiss chard leaf and stems, cut up (~~ 1.5-2 quarts)
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23 Heat olive oil over medium high heat in 5 qt pan/pot.
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25 Add cumin & oregano and toast, stirring constantly - don't let it burn.
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27 Add squash, stir well to coat, add more olive oil if necessary, saute until starting to get tinder.
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29 Add tomatoes, rinsing each jar with about 1/4 C red wine.
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31 Add rest of spices (chipotle pepper & truffle salt) and simmer to reduce to your liking.
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33 Reduce heat to medium low to continue to cook off more water.  Stir occasionally.
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35 Any other veggies which are desired may be added.
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37

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