Southwestern Chorizo and Vegetable Stew
with squash / poblanos / pepitas
This colorful, richly spiced stew features sweet, creamy butternut squash and zesty poblano peppers. It is sure to nourish your mind, body, and soul.
Ingredients
- Butternut squash - 12 oz , peeled and chopped (look for pre-chopped to save time)
- Peppers, poblano - 1 , seeded and chopped (sub another type of pepper or sub bell peppers if you prefer no heat)
- Bell peppers, any color - 1 , chopped
- Onions, medium - 1 , chopped
- Garlic - 2 cloves , chopped
- Cumin, ground - 1 1/2 tsp
- Chili powder - 1 1/2 tsp
- Salt - 1 tsp
- Oregano, dried - 1 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Chorizo - 12 oz
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Stock, any type - 5 cups
- Lime juice - 2 tsp
- Pepitas / pumpkin seeds - 2 Tbsp , for serving
Prep
-
Butternut Squash / Poblanos / Bell peppers / Onions / Garlic - Slice the top and bottom off of the squash and slice in half lengthwise. Scrape out the seeds and use a sharp knife to carefully remove the peel. Cut into 1” / 1.3 cm cubes. Prep peppers (both types), onions, and garlic as directed. Store squash in its own container. Combine peppers, onions, and garlic together in one container. (Can be done up to 5 days ahead)
-
Make spice mix - Combine cumin, chili powder, salt, oregano, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat a deep pot or Dutch oven with cooking oil over medium heat. Add chorizo and saute until browned and cooked through, 6 to 7 minutes. Transfer chorizo to a paper towel-lined plate. Drain all but 1 Tbsp of oil from the pot and return to heat.
-
Add peppers, onions, and garlic with a pinch of salt and saute until tender, 4 to 5 minutes.
-
Stir in squash and spice mix and saute until spices are fragrant, 1 to 2 minutes.
-
Return chorizo to the pot. Add diced tomatoes and stock and bring to a gentle simmer. Reduce heat, partially cover with a lid, and simmer until squash is tender, 15 to 18 minutes, stirring occasionally.
-
Remove from heat and stir in lime juice. Taste and season with some more salt, pepper, or lime juice, if needed.
-
Ladle stew into bowls and sprinkle pepitas over top. Enjoy!
Reviews
Ratings
0 reviews