Low fat calabacitas

Yield: 1 Servings

Measure Ingredient
4 Jalapeno chiles -- chopped
(optional -kind of- for
Extra heat)
2 cups Chicken broth -- preferably
Home made
1 medium Onion -- chopped
2 Garlic cloves -- chopped
Fine
2 tablespoons Pure red chile powder
4 mediums Yellow squash -- sliced
(about 8 cups)
1 teaspoon Oregano leaves -- crushed
1 17-oz can
Drained
Or 2 ears fresh, cut
Red chile flakes (pequin) --
Opt for more heat
Salt and pepper -- to taste
Whole kernel corn --

¼ "

In a dinner pot, saute the onion and garlic in about ¼ cup of the chicken broth till translucent. Add remaining stock and all other ingredients, except salt and pepper. Cover and cook over low heat till the squash is tender. Salt and pepper to taste. Of course, you can add more oregano, or whatever, to your taste. I prefer yellow squash, but zucchini should work as well. To serve, you may need a slotted spoon if there is much liquid left.

Recipe By : Zenophon

From: Date: 05/27 File

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