From “The Beauty of the Feast” article in the August 2017 issue.

Norma’s Green Chile Stew
Serves 6–8

  • 2 scallop (or patty-pan) squashes, sliced
  • 2 yellow squashes, sliced
  • 2 zucchini, sliced
  • 2 cups whole kernel corn (or 3 fresh ears of corn)
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 2 cups thin-skinned potatoes, cubed
  • 5–6 cups broth (or water) Green chile, roasted and chopped, to taste
  1. Sauté squash and corn in olive oil over medium heat until soft. Add onion and garlic to cook, along with the green chile.
  2. Cook potatoes in a pot of simmering water until medium soft. (The potatoes will continue to cook when you add them to the rest of the vegetables.)
  3. Mix all ingredients in the pot, add salt to taste, and bring to a simmer for 30 minutes.
  4. Add green chile and serve.