On the Road Between Cimarron and Taos
The first time I went to one of the pueblos to watch the dancing I was served a small cracked hand-painted bowl of this vegetarian stew. I’ve made it ever since I had my first garden when I was a child. It’s rich, comforting and simple but like most dishes that contain green chili, the whole is tastier than the individual ingredients. Serve with freshly made corn tortillas, bowls of salsa and some cold hand-crafted beer from the brewery at Christ in the Desert.
2 ears of fresh corn, kennels cut from cob
1 large yellow onion, chopped medium
1/2 roasted, peeled and chopped hot green chil
1 TBL chopped garlic
4 c. peeled, seeded and chopped unripe pumpkin or banana squash
2 TBL oil (grapeseed if possible)
In a large kettle, saute onion and pumpkin or squash until the onion is translucent.
Add corn, chili and garlic. Add enough fresh water to prevent sticking. Cover and simmer for 1/2 hour.