So we’ve got some news… We’re moving to Seattle!
Does this recipe have anything to do with that? Yes and no. Mostly no. But kind of yes, since we need to empty out the fridge before we go. Enter this stew.
What does the inside of your freezer look like? Ours is filled with fruits and vegetables for smoothies, giant ice cubes for cocktails, and “too lazy to cook” food. It’s also full of miscellaneous odds and ends like parmesan rinds and a bag of roasted hatch chiles.
Hatch (or green) chiles + the batch of carnitas I made earlier in the week = green chile stew. Chiles + carnitas + the other random veggies I had in the pantry = next level green chile stew!
Butternut Squash & Green Chile Stew
Active time: 20 min | Total time: 60 min
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 C chopped, roasted hatch chiles
- 1 can black beans, drained and rinsed
- 1 bay leaf
- 2 t cumin
- 1 T olive oil
- Salt & pepper to taste
- Optional: veggie or chicken broth
- Optional: 1-2 C carnitas
Heat a large saucepan over medium-high heat and add oil, onion, and garlic. Sauté until the onions are lightly translucent. Add cumin and bay leaf and heat until aromatic.
Add butternut squash and toss to coat. Sauté for 5 – 10 minutes, stirring occasionally to let the squash caramelize lightly for flavor. Once the squash has browned lightly, add black beans, broth, and carnitas, if using, and stir to combine. Lower heat to medium-low and let simmer for 30-40 minutes, stirring occasionally, until the squash to cooks through.
This, like many stews, tastes better the next day.
You can serve over quinoa, cilantro rice, or with warmed tortillas. I like to garnish with cilantro and crumbled cotija cheese.
If you prefer to use this as filling for tacos or enchiladas, omit the broth.
This is great vegan or with meat.