Mesa Verde Anasazi Stew

Item # PA-1029-01
Price $6.50
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Product Description

A southwest specialty stew dedicated to America’s “Ancient Ones,” the Anasazi. The Anasazi (a Navajo word meaning ancient ones) were one of America’s most architecturally advanced native American cultures. Living in harmony with nature since at least 130 AD., they built a series of outstanding cliff dwellings throughout the Southwest, including those of Mesa Verde National Park in Colorado. The beautifully patterned Anasazi bean was discovered among the ruins about 50 years ago and is once again being cultivated and celebrated as one of America’s original native beans.

Ingredients: Pinto, pink, black, Anasazi and red beans, herbs, spices, salt, onion powder, dried chilies, and pepper.

1/4 c. safflower or canola oil
1 lb. stew meat, beef or pork, cut into 1/4” cubes
2 cloves of fresh garlic, minced
3 c. onions, chopped
1 large green pepper, seeded and coarsely chopped
1 small zucchini, quartered and coarsely chopped
1 small yellow squash, quartered and coarsely chopped seasoning packet (enclosed)
6 c. chicken stock or water
3 c. corn, fresh or frozen

Cooking Directions:
1.Carefully sort through and thoroughly wash beans. Soak beans 4 hours or overnight in water to cover 2 inches above beans.
2.Place the oil in a large 6-8 qt. soup pot on medium heat. Place stew meat into the heated oil and sprinkle with 1 T. of the spices, and stir. Cover and cook for 5-7 minutes, turning once during this process. Remove meat onto a plate and set aside.
3.Into the heated oil add the garlic and approximately 2/3 each of the onions, green peppers, zucchini and yellow squash. Add 1/2 of the remaining spices to the vegetables and sauté until they turn translucent- about 5 minutes.
4.Drain and rinse the beans. Add them to the stew pot along with the chicken stock or water, the cooked meat, the remaining vegetables (except the corn) and the remaining spices. Cover pot and bring stew to a boil. Reduce heat to medium low and conk for 1 1/2 hours.
5.Add corn. Cover and cook on medium low heat for one additional hour. Remove from heat and refrigerate overnight.

Vegetarian Version — Omit the meat and use water instead of the chicken stock. At step #2, slice 1/2 lb firm tofu into 1/2" cubes & marinate them in 1/4 cup western style barbeque sauce. Add to stew at step #5 with the corn.

Serves 10-12. Freezes beautifully. Enjoy!

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