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Let me share my favorite calabacita stew recipe with you. This hearty Mexican-inspired dish bursts with vibrant flavors and nourishing veggies. I love whipping up this comforting meal on chilly evenings or when craving a taste of summer. Tender zucchini, sweet corn, and juicy tomatoes meld beautifully in a savory broth infused with aromatic spices. Ready in under an hour, this one-pot wonder promises to warm your soul and tantalize your taste buds. Trust me, you'll want seconds!
Ingredients for Calabacita Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors and providing a smooth base for cooking the vegetables.
- Onion: Adds a sweet and savory flavor base to the stew, creating depth and complexity in each bite.
- Garlic: Infuses the stew with a robust and aromatic flavor, enhancing the overall taste of the dish.
- Zucchini: Adds a tender texture and mild flavor to the stew, complementing the other vegetables and soaking up the spices.
- Corn kernels: Bring a natural sweetness and crunch to the stew, adding a pop of color and texture to each spoonful.
- Tomatoes: Provide a juicy and tangy element to the stew, adding brightness and acidity to balance the other flavors.
- Cumin: Adds a warm and earthy flavor to the stew, enhancing the overall depth and complexity of the dish.
- Chili powder: Brings a subtle heat and smokiness to the stew, adding a kick of spice and flavor to the dish.
- Vegetable broth: Infuses the stew with a rich and savory base, adding moisture and depth to the overall flavor profile.
Read more: Calabacitas Casserole Recipe
Kitchen Tools Required
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the onion, garlic, zucchini, and tomatoes.
- Cutting board: Provides a stable surface for chopping the vegetables safely.
Calabacita Stew Recipe
Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 Zucchini, diced
- 1 cup Corn kernels
- 2 cups Tomatoes, chopped
- 1 tsp Cumin
- 1 tsp Chili Powder
- 2 cups Vegetable Broth
- to taste Salt and Pepper
Read more: Mulligatawny Stew
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add diced zucchini, corn kernels, and chopped tomatoes. Cook for about 5 minutes.
- Stir in cumin and chili powder, cook for another 2 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Beefless Stew Recipe
Can You Make Calabacita Stew Ahead of Time?
Make Ahead Instructions
- Prepare the calabacita stew as directed.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Zucchini in this stew is a great source of vitamin C, which can help boost your immune system.
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