Hearty Mexican Beef Stew



  1. In a Dutch oven heat oil over medium heat.
  2. Cook meat until brown.
  3. Simmer, covered, for 45 minutes.
  4. Meanwhile, cut chile peppers open and discard stems/seeds.
  5. Place peppers in a small bowl and cover with boiling water.
  6. Let stand at room temperature for 30 minutes to soften.
  7. Drain well.
  8. Coarsely chop peppers.
  9. In a blender combine chopped peppers, tomatoes, onion, garlic, and cumin and blend until nearly smooth.
  10. Stir into beef mixture.
  11. Add potatoes and corn and simmer, covered, for 20 minutes.
  12. Stir in zucchini.
  13. Return to boiling, reduce heat and simmer, covered, for 10 to 15 minutes more.