Recipe - Zuni Vegetable Stew

Three fourths cup Onion; Chopped
1 Clove Garlic; Finely Chopped
2 tablespoon Vegetable Oil
1 Red Bell Pepper; Large, *
2 Chiles; Medium Size, **
1 Jalapeno Chile; Seed & Chop
1 cup Squash; Cubed ***
29 ounce Chicken Broth; 2 cans
One half teaspoon Salt
One half teaspoon Pepper
One half teaspoon Coriander; Ground
1 cup Zucchini; Thinly Sliced
1 cup Yellow Squash; Thinly Sliced
17 ounce Whole Kernel Corn; Drained
16 ounce Pinto Beans; Drained, 1 can

* Bell pepper should be seeded and cut into 2 X 1/4inch strips. **
Chiles should be either poblano or Anaheim and should be seeded and *** Use
either hubbard or acorn squash. (about One half pound)
~
Cook and stir onion and garlic in oil in 4quart Dutch oven over medium
heat until onion is tender. Stir in bell pepper, poblano and jalapeno
chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper
and coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook
uncovered, stirring occasionally, until zucchini is tender, about 10
minutes.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip