Santa Fe Stew with Chipotle Cream Yield: 6 servings Stew 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 Anaheim chile, finely chopped 1 poblano chile, finely chopped 2 cups tomato sauce combined with 1 cup water 1/2 teaspoon cinnamon 1 teaspoon cumin 2 cups peeled and cubed squash (about 3/4-inch cubes) 1 (14.5 ounce) can yellow hominy, drained and rinsed 1 (15 ounce) can pinto beans, drained and rinsed 1 (15 ounce) can black beans, drained and rinsed 1 cup frozen corn, thawed 2 tablespoons lime juice 1 tablespoon minced cilantro (optional) In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper and chiles. Cover and cook for 10 minutes, stirring often. Add a couple tablespoons water if vegetables begin to stick. Add the tomato sauce-water mixture, cinnamon and cumin. Simmer for 10 minutes. Add the squash; cover, and cook for 10 minutes. Add the hominy, pinto beans, black beans and corn. Cover and cook for 10 minutes. Stir in the lime juice and cilantro. Chipotle Cream 1 cup sour cream 3/4 teaspoon mashed chipotle chile in adobo sauce Stir together the sour cream and chipotle chile. Spoon a little on top of each serving of stew.