Zuni Vegetable Stew

Rooted in the Southwest and the Native American three sisters, squash, corn, and beans, this hearty vegetable stew is a celebration of garden abundance with a gentle chile kick. It is colorful, loaded with vegetables, and surprisingly filling.

The flavor builds in layers. Onion and garlic soften first, then the peppers, sweet bell, poblano or Anaheim, and a jalapeno for heat, get a good cook to mellow and deepen.

Hearty winter squash like hubbard or acorn simmers in broth with a little coriander until tender, forming the body of the stew. Then the quick-cooking vegetables, zucchini, yellow squash, corn, and pinto beans, go in near the end so they stay bright and intact rather than mushy.

That staggered approach is the whole trick: each vegetable cooked just right. Ground coriander ties it together with a warm, citrusy note. Serve with warm tortillas or cornbread.

Kitchen Tips

• Add the vegetables in stages by how long they take, hearty squash first and quick zucchini and corn last, so nothing overcooks.
• Seed the chiles for milder heat, or leave some in for more kick.
• Use vegetable broth in place of chicken broth to make it fully vegetarian.
• A squeeze of lime and fresh cilantro at the end brightens the whole pot.

Variations

• Add hominy for a more traditional Southwestern texture.
• Stir in cooked chicken or chorizo for a heartier, meaty version.
• Top with shredded cheese, avocado, or a dollop of sour cream.