Pueblo Stew
A hearty Pueblo Stew packed with vegetables, beans, and bold spices, perfect for comforting meals and suitable for those who enjoy flavorful, vegetable-rich dishes.
Ingredients
- 1 large onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 1/2 Tbsp. chili powder ⓘ
- 2 tsp. cumin ⓘ
- 1 tsp. oregano ⓘ
- 2 Tbsp. oil ⓘ
- 1 zucchini, cut into 1-inch chunks ⓘ
- 1 pattypan squash, cut into 1-inch chunks ⓘ
- 1 crookneck squash, cut into 1-inch chunks ⓘ
- 1 Tbsp. cilantro, chopped ⓘ
- 1 (14 to 15 oz.) can hominy, drained ⓘ
- 1 lb. tomatoes, chopped ⓘ
- 1/4 lb. green beans, cut into 1-inch lengths ⓘ
- 2 cans (2 lb.) pinto beans ⓘ
Instructions
- In a 4 to 5-quart pan, cook onion, garlic, and spices in oil until the onion starts to brown.
- Add squash, hominy, and tomatoes. Cook for 5 minutes.
- Add green beans, pinto beans, bouillon cubes, and water. Simmer uncovered until the vegetables are tender and the stew thickens, about 30 to 45 minutes.
- Add minced cilantro and ladle into bowls.
- Garnish with additional cilantro, sour cream, and shredded Jack cheese if desired.
- Serve with tortillas.
Tips & Substitutions
For a heartier stew, consider adding diced potatoes or carrots. If you prefer a spicier kick, incorporate diced jalapeños or a splash of hot sauce. Substitute zucchini with eggplant or bell peppers if desired. This dish can accommodate various vegetables based on seasonal availability. Consider using Bob's Refried Beans for a thicker texture.
Serving Suggestions
Serve Pueblo Stew with warm tortillas for a delightful experience. Top each bowl with a dollop of sour cream and shredded Jack cheese for added creaminess. This dish pairs beautifully with Mexican Salsa Sauce on the side for an extra flavor boost. Enjoy alongside a fresh salad or some rice for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over medium heat, adding a splash of water if necessary to maintain consistency. This stew also freezes well; just remember to cool it completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Pueblo Stew contains roughly 534 calories, with 19g protein, 74g carbohydrates, and 23g fat. It is an excellent source of iron (142% of the Daily Value), vitamin C (100% of the Daily Value), and dietary fiber (41% of the Daily Value). Note that it is relatively high in sodium, at 1011mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this stew?
Yes, you can substitute pinto beans with black beans or kidney beans based on your preference. Each type will bring its unique flavor and texture to the stew, so feel free to experiment and see what you like best.
Is there a way to make this dish vegetarian or vegan?
Absolutely! This recipe is already quite vegetarian-friendly. To make it vegan, simply ensure any added bouillon cubes are plant-based. You can also enhance the flavor by using vegetable broth instead of water.
How can I adjust the spice level of this stew?
To control the spice level, you can adjust the amount of chili powder and cumin to your taste. If you enjoy spiciness, add more chili powder or include fresh diced chilies. For a milder stew, consider reducing the chili powder and adding more vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).