Summer Vegetable Stew with Oregano and Chiles

Name: Summer Vegetable Stew with Oregano and Chiles
Yield: serves 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; 1 yellow bell pepper, seeded, cut into 1/2-inch dice; 1 cup fresh corn kernels cut from the cob; 1 poblano chile, seeded, cut into 1/2-inch dice; 1 serrano chile, seeded and minced; 2 cloves garlic, minced; 1 teaspoon dried Mexican oregano; 1 cup peeled, seeded, and diced plum tomatoes (fresh or canned); 3 cups chicken stock (page 190) or vegetable stock (page 191); Kosher salt; 2 chayotes, peeled, halved, pitted, and cut into 3/4-inch dice; 2 zucchini, ends removed, cut into 3/4-inch dice; 1/4 cup chopped cilantro, plus more for garnish; Mexican-Style Green Rice (page 100); 6 lime wedges for serving

December 22, 2011

A spicy vegetable side dish from Chef Jon Mortimer, a 2007 Workshop participant, inspired this more substantial stew. By adding more summer vegetables, such as chayote and corn, Brian elevated Chef Mortimer’s dish to entrée status. Prepared with vegetable stock, it is suitable for vegetarians.

Recipe notes

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