Ingredients
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1 cup onion, chopped
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1 -2 tablespoon minced chile
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3 tablespoons olive oil
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1/2 teaspoon cinnamon
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1/4 teaspoon ground cloves
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4 small potatoes, cut into chunks (about 2 cups)
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3 cups undrained canned tomatoes, chopped (28-ounce can)
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2 cups cut green beans
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1 small zucchini, sliced (about 2 cups)
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2 cups cut corn (fresh or frozen)
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1 -2 tablespoon fresh cilantro, chopped
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salt
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1 large garlic clove, minced
Instructions
- In a large saucepan, saute the onions, garlic and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don't.
- Add the cinnamon, cloves and potatoes, and cook, covered for another 5 minutes.
- Stir in the tomatoes and green beans, cover and cook 5 more minutes.
- Add the zucchini and corn.
- Simmer, covered, on low heat until all the vegetables are tender.
- If the stew seems too dry, add tomato juice or water.
- Add cilantro and salt to taste.
- Serve topped with grated cheese or sour cream.