The tapia family's vegetable stew with chiles
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The tapia family's vegetable stew with chiles
  Chiles    Mexican    Vegetables    Stews  
Last updated 6/12/2012 1:26:40 AM. Recipe ID 61184. Report a problem with this recipe.
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      Title: The tapia family's vegetable stew with chiles
 Categories: Main dish, Mexican
      Yield: 1 Family
 
      1 lb Hot italian sausage
      1    Flat red onion, chopped
      1    Clove garlic, minced
      4    Anaheim or New Mexican green
           Chiles, charred, seeded, and
           Chopped
      2    Jalapeno chiles, seeded and
           Minced
      4    Ears of corn, kernels cut
           Off the cob
      3    Ripe tomatoes, cored and
           Chopped
      1    Can tomato sauce (8 oz)
      4    Or 5 medium zucchini or
           Crookneck squash, sliced
      1 ts Black pepper
    1/4 lb Cheddar cheese, grated
    1/4 lb Monterey jack cheese, grated
 
  Slice the sausage and fry over medium heat until browned. Drain off
  all but 2 T of the fat.  Saute the onion and garlic for 3 minutes.
  Add the chiles, corn, tomatoes, sauce and zucchini. Simmer for 45
  minutes to 1 hour over medium heat with an occasional stir. Sprinkle
  the cheese over the top and simmer until melted.
  
  You can prepare the stew in the morning and reheat it later with the
  cheese for a covered dish supper, potluck or barbecue. Serve with
  warm flour tortillas.
 




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Recipe ID 61184 (Apr 03, 2005)

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