Description
A vibrant Southwestern stew with tender vegetables, Hatch green chilies, and rich spices. Ready in 60 minutes with a hearty quinoa base and smoky flavor profile.
Ingredients
1 cup gluten-free quinoa, uncooked; not fried
4 oz dried Hatch green chilies, use frozen if fresh unavailable
2 large green tomatoes, frozen chopped chiles include pulp
1 jar (24 oz) tomato puree, 100% pure, no added salt
1 tbsp cumin seeds, toasted lightly in fat
Instructions
Toast cumin seeds in oil until fragrant (2 minutes)
Add quinoa and stir until lightly golden (3 minutes)
Dehydrate green tomatoes until slightly softened (15 minutes)
Soak dried chilies in warm water until pliable (20 minutes)
Blend with tomatoes, puree, and spices until smooth
Transfer mixture to simmering base
Simmer 20 minutes, then adjust seasoning
Add liquid as needed (2 tbsp per 2 cups stew)
Rest 15 minutes before serving
Notes
Pre-chop and freeze fresh chilies for 3-month storage
Use morita chilies (smoked) if Hatch unavailable
Chili thickens further when resting – do not over-thicken
Experiment with heirloom green tomatoes for unique tartness
Avoid using dried chilies without adjusting hydration
Do not oversalt: Hatch chilies contain natural sodium
Add acid (citrus) at end to prevent discoloration
Avoid overcooking quinoa in initial toasted base
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Simmering
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg