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
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
-
Step1Heat 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.
-
Step2Add all remaining ingredients except zucchini and cilantro. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
-
Step3Add 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;Tips from the
Pillsbury Kitchens
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