Mexican Vegetable Stew Recipe

• 1/2 cup whole, skin-on almonds
• 1/4 cup untoasted sesame seeds
• 3 tablespoons ancho chile powder
• 2 teaspoons dried Mexican oregano, crumbled
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, plus more to taste
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 small butternut squash or other hard winter squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes
• 2 medium carrots, peeled and cut into 3/4-inch cubes
• 1 (15-ounce) can pinto beans, drained and rinsed well
• 1 (28-ounce) can diced fire-roasted tomatoes
• 2 1/2 cups vegetable broth or water
• 1 cup frozen white or yellow corn kernels (optional)
• 1/4 cup chopped cilantro leaves, plus more for garnishing
• Freshly ground black pepper
• Sour cream, for garnishing

1. Add the almonds, sesame seeds, chile powder, oregano, cumin, and measured salt to the bowl of a food processor and process to a fine meal.
2. Set aside.
3. Warm the olive oil in a large Dutch oven or heavy saucepan over medium heat.
4. Add the onion and cook until it begins to soften, about 5 minutes.
5. Add the garlic and ground almond-spice mixture and cook until fragrant, about 2 minutes.
6. Add the squash, carrots, beans, tomatoes, and broth or water and bring to a boil, stirring to make sure the almond mixture doesnt stick to the bottom of the pan.
7. Lower the heat, partially cover the pan, and let the stew simmer, stirring occasionally, until the squash is very tender, about 30 to 40 minutes.
8. If the stew threatens to dry out, add a bit more broth or water.
9. Add the corn, if using, and measured cilantro.
10. Season with pepper and taste, adding more salt as needed.
11. Continue to simmer until the corn is hot and the flavors combine, about 5 minutes.
12. Ladle into warmed serving bowls and garnish with sour cream and a sprinkling of cilantro leaves.

almonds, sesame seeds, ancho chile powder, oregano, ground cumin, kosher salt, olive oil, yellow onion, garlic, butternut, carrots, pinto beans, tomatoes, vegetable broth, frozen white, cilantro, freshly ground black pepper, sour cream

Taken from www.chowhound.com/recipes/mexican-vegetable-stew-31246 (may not work)