A spicy vegetable side dish from Chef Jon Mortimer, a 2007 Workshop participant, inspired this more substantial stew. By adding more summer vegetables, such as chayote and corn, Brian elevated Chef Mortimer’s dish to entrée status. Prepared with vegetable stock, it is suitable for vegetarians.

　　

Ingredients

serves 6

　　2 tablespoons extra-virgin olive oil

　　1 large yellow onion, chopped

　　1 yellow bell pepper, seeded, cut into 1/2-inch dice

　　1 cup fresh corn kernels cut from the cob

　　1 poblano chile, seeded, cut into 1/2-inch dice

　　1 serrano chile, seeded and minced

　　2 cloves garlic, minced

　　1 teaspoon dried Mexican oregano

　　1 cup peeled, seeded, and diced plum tomatoes (fresh or canned)

　　3 cups chicken stock (page 190) or vegetable stock (page 191)

　　Kosher salt

　　2 chayotes, peeled, halved, pitted, and cut into 3/4-inch dice

　　2 zucchini, ends removed, cut into 3/4-inch dice

　　1/4 cup chopped cilantro, plus more for garnish

　　Mexican-Style Green Rice (page 100)

　　6 lime wedges for serving

　　

Step 1

In a large pot, warm the olive oil over medium heat. Add the onion, bell pepper, corn, poblano and serrano chiles, garlic, and oregano. Sauté for about 5 minutes to soften the vegetables. Add the tomatoes and cook, stirring, for about 1 minute. Add the stock, season to taste with salt, and bring to a simmer. Add the chayotes and simmer gently for 15 minutes. Add the zucchini and simmer until the zucchini is just tender, about 10 minutes. Stir in the cilantro and taste for salt.

　　

Step 2

To serve, divide the rice among 6 shallow bowls and top with the stew. Garnish with more chopped cilantro and accompany each portion with a lime wedge.

　　

Step 3

Enjoy with Cakebread Cellars Sauvignon Blanc or another medium-bodied, crisp white wine.

　　The Cakebread Cellars American Harvest Cookbook