Calabacitas con Chile Verde
This
perennial post-harvest favorite has been a staple in the diets of natives
for hundreds, even thousands of years.
The combination of native ingredients—squash, corn and chile combine
perfectly to delight your taste buds year round.
•
2 Tbsp. vegetable oil
•
¼ medium onion, finely chopped
• 2 medium zucchini squash,
chopped (not peeled)
•
2 cloves garlic, minced
Green Chile
• ¾ cup frozen corn
• 1/8 tsp. salt
• 1/8 tsp. pepper
1. Heat
oil over low heat in a non-stick skillet.
Sauté onion in oil.
2. Add
zucchini and cook over medium heat for 5 minutes, stirring occasionally.
3.
Add
garlic to green chile and add to zucchini mixture.
4. Cook for 3 minutes, stirring
occasionally.
5. Add corn, salt and pepper.
6. Cover and cook over low heat
for 8 minutes or until squash is tender.
Makes
five 4 oz. servings.