Guisado (Summer Vegetable Stew)

This summer vegetable stew can be served with rice or grilled corn tortillas- enjoy as an entrée or a side dish for fish or meat

Cook Time: 30 minutes

WHAT YOU NEED:

2 medium potatoes, cut into 1-inch cubes

2 Tbsp. olive oil

1 medium onion, chopped (about 2/3 cup)

2 cloves garlic, minced

1-2 tsp. ground cumin

2 poblano chiles, seeded and coarsely chopped

½ serrano chile, finely minced (optional)

2 medium zucchini squash or yellow summer squash, sliced into 1-inch chunks

3 large tomatoes, cut into 1-inch chunks

1/4 cup white wine or white balsamic vinegar

½ tsp. salt or to taste

Ground black pepper to taste

Fresh cilantro

MAKING IT:

Boil potatoes in a pot of water, cooking until fork tender about 20 minutes.  Drain well.

While potatoes are cooking, heat olive oil in a medium sauce pan (which has a lid) over medium heat.  Add onions; sauté until soft and translucent.  Add garlic stirring often to prevent it from burning.   Add cumin, poblano and serrano chiles; continue to sauté about 5 minutes.

Add squash; cover and simmer on medium-low heat for about 10 minutes.  Add tomatoes and vinegar; continue to simmer another 5 minutes.

Add potatoes to the other vegetables, stirring gently.   Season with salt and black pepper to taste.   Top with fresh cilantro and serve with grilled corn tortillas and guacamole, as desired.

TIPS:

This can be made hours or even a day ahead.  Refrigerate and reheat before serving. 

To boost protein, add cooked diced chicken, black beans about 10 minutes before serving. Try topping guisado with a sprinkling of cotija or queso fresco!

Make it a burrito by heating a tortilla on a griddle and filling it with guisado!

Serves: 4

Nutrition Information per serving (About 1-1/4 Cups): 180 Calories; 8g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Chol; 310mg Sodium; 27g Total Carb; (4g Fiber; 7g Sugars); 4g Protein; 20% DV Potassium; 80% DV Vitamin C