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Southwestern Vegetable Stew

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Pillsbury Kitchens
Updated Oct 20, 2016
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Looking for a hearty stovetop dinner made using Frozen Corn and Old El Paso® Chopped Green Chiles? Then enjoy this vegetable stew. Perfect if you love Southwestern cuisine.

Southwestern Vegetable Stew

  • Prep Time 20 min
  • Total 40 min
  • Ingredients 13
  • Servings 4
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Ingredients

  • 1 tablespoon oil
  • 1 medium onion, coarsely chopped
  • 1 garlic clove, minced
  • 1/2 lb. new red potatoes, cut into 1/2-inch cubes (1 1/2 cups)
  • 1/2 cup frozen corn
  • 1/4 cup chopped red bell pepper
  • 1 (14.5-oz.) can white hominy, drained, rinsed
  • 1 (14 1/2-oz.) can ready-to-serve vegetable broth
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano leaves
  • 1 medium zucchini, quartered lengthwise, cut into 1/4- inch slices (1 cup)
  • 4 teaspoons chopped fresh cilantro

Instructions

  • Step 
    1
    Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic; cook 2 to 3 minutes or until onion is crisp-tender and garlic just begins to brown, stirring frequently.
  • Step 
    2
    Add all remaining ingredients except zucchini and cilantro. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
  • Step 
    3
    Add zucchini; simmer uncovered an additional 8 to 10 minutes or until zucchini is tender. Sprinkle with cilantro.

Nutrition

230 Calories
5g Total Fat
5g Protein
40g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
230
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
710mg
30%
Total Carbohydrate
40g
13%
Dietary Fiber
7g
28%
Sugars
7g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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