Wiki source code of Mexican Squash Stew

Last modified by Kelly Morse Johnson on 2024/03/04 09:54
Show last authors
1 4 Mexican Squash, cut into quarters and 1/4" slices
2
3 2T olive oil
4
5 2T cumin
6
7 2T oregano
8
9 6C (or pint + quart jar) fire roasted tomatoes
10
11 1/4 red wine each jar to rinse them out
12
13 sprinkling of salt & white pepper
14
15 1/2tsp chipotle pepper
16
17 1/2tsp truffle salt
18
19 bunch of swiss chard leaf and stems, cut up (~~ 1.5-2 quarts)
20
21
22
23 Heat olive oil over medium high heat in 5 qt pan/pot.
24
25 Add cumin & oregano and toast, stirring constantly - don't let it burn.
26
27 Add squash, stir well to coat, add more olive oil if necessary, saute until starting to get tinder.
28
29 Add tomatoes, rinsing each jar with about 1/4 C red wine.
30
31 Add rest of spices (chipotle pepper & truffle salt) and simmer to reduce to your liking.
32
33 Reduce heat to medium low to continue to cook off more water.  Stir occasionally.
34
35 Any other veggies which are desired may be added.
36
37 Dump in the chard/greens and turn off heat.  Stir it all in and let residual heat cook the greens.
38
39 Taste for salt, fat, acid, heat, and "fix" it to your desire.
40
41
42