2 or 3 dried New Mexico chile peppers, seeded
1 Tbsp. canola oil
1 large yellow onion, chopped (1 1/2 cups)
1 medium red bell pepper, seeded and chopped (1 cup)
1 medium zucchini, chopped
2 large cloves garlic, minced
14-oz can stewed tomatoes
4 cups water
1 large potato, peeled and chopped
1 1/2 cups corn kernels
2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 cup tomato paste
1/2 cup chopped fresh parsley
Toast dried chilies in ungreased heavy skillet over medium heat until
lightly browned, occasionally shaking pan to turn chilies, about 2
minutes. Remove from heat and pour enough boiling water over chilies to
cover. Let soak until softened, about 20 minutes.
In blender or food processor, process chilies with 1/2 cup soaking liquid
until pureed. Scrape puree into small bowl and set aside.
In large saucepan, heat oil over medium heat. Add onion, bell pepper,
zucchini and garlic, and cook, stirring until vegetables begin to soften,
about 5 minutes. Add pureed chilies, stewed tomatoes, water, potato,
corn and dried seasonings and bring to boil. Reduce heat, cover and
simmer, stirring occasionally, until potatoes are tender, about 20
minutes. Stir in tomato paste and parsley, and cook for 5 minutes.
Remove from heat and let stand 5 minutes before serving.
Per serving: 102 calories; 3 g protein; 2 g total fat (0 sat. fat); 20 g
carbohydrates; 0 cholesterol; 467 mg sodium; 3 g fiber.