The tapia family's vegetable stew with chiles
1 Family
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | 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 | teaspoon | Black pepper |
| ¼ | pounds | Cheddar cheese, grated |
| ¼ | pounds | Monterey jack cheese, grated |
Directions
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.