Recipe by Cooking Light March 1996


Recipe Summary

5 servings (serving size: 2 cups stew and 1 teaspoon cilantro)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Remove stem and seeds from chile. Combine chile and boiling water in a small bowl; cover and let stand 1 hour. Place chile and water in a food processor, and process until smooth. Spoon chile purée into a small bowl; set aside.

  • Combine squash, 2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a 13 x 9-inch baking dish coated with cooking spray; toss well. Cover and bake at 400° for 5 minutes.

  • Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Heat 2 teaspoons oil in a large Dutch oven over medium heat. Add chicken and mushrooms, and sauté 5 minutes. Remove chicken mixture from pan; set aside. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add onion, bell peppers, and garlic; sauté 3 minutes. Add 1 tablespoon chile purée, squash, chicken mixture, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, tomato, zucchini, cinnamon, cumin, and hominy; cover, reduce heat, and simmer 25 minutes, stirring occasionally. Remove from heat; stir in yogurt. Ladle stew into individual bowls; sprinkle with cilantro. Serve with additional chile purée, if desired.

  • Note: Chef Heidel prefers to serve this stew in a small, hollowed-out sourdough round.


Sundance Resort, Utah

Nutrition Facts

330 calories; calories from fat 24%; fat 8.8g; saturated fat 1.3g; mono fat 4.6g; poly fat 1.5g; protein 27.5g; carbohydrates 39.6g; fiber 8.3g; cholesterol 53mg; iron 4.6mg; sodium 454mg; calcium 112mg.