Kingsolver Stew

A heavenly one-dish stew of chicken (or pork loin), winter squash or yams, poblano and red bell peppers, and onions.
Serve with toasted, buttered tortillas. This recipe easily can be converted to vegetarian by substituting seitan and/or
black beans for meat and vegetable stock for chicken stock.

Serves 4 - 6

Ingredients:

• 1 large onion, coarsely diced
• 3 cloves garlic, peeled and finely chopped
• 2 teaspoons olive oil
• 1 poblano pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 jalapeno pepper, seeded and finely diced
• 1 tablespoon cumin
• 1 pound boneless, skinless chicken thighs or pork loin (cut into large chunks)
• 2 cups chicken broth
• 2 large yams (or 4 cups winter squash), cut into 1-inch cubes
• 1 14-ounce can chopped tomatoes
• Salt and pepper to taste
• 1/4 cup chopped cilantro  

Directions:

1. Saute onion and garlic gently in olive oil until softened.
2. Add all peppers and cumin.
3. Saute 2 minutes more.
4. Add meat, chicken broth, yams (or winter squash), and tomatoes.
5. Stir and cover with lid and cook on medium-low heat about 20 to 30 minutes until yams (squash) and meat are cooked through.
6. Season with salt and pepper.
   
   Serve in soup bowls with plenty of broth and top with chopped cilantro. Enjoy with toasted, buttered tortillas of your choice.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 337 g Servings Per Recipe: 4-6 Amount per serving Calories 296 Calories from fat 140 Total Fat 15.6 g Saturated Fat 5.2 g Cholesterol 73 mg Sodium 371 mg Total Carbohydrates 9.9 g Dietary Fiber 2.4 g Sugars 5.3 g Protein 28.6 g Vitamin A 32% Vitamin C 112% Calcium 6% Iron 13% Grade B+