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This stew has a flavorful broth that can keep the body hydrated and nourished at the same time. The fava beans and pumpkin seeds provide an easily digested source of protein.
Green Pepian Stew Ingredients ½ cup hulled pumpkin seeds 5 tablespoons olive or vegetable oil 1 medium-sized onion, diced 3 garlic cloves, crushed 3 jalapenos, seeded and diced 4 cups fresh spinach, thoroughly washed ½ cup dried Hoja santa* leaves (optional) ⅛ cup dried epazote* leaves (optional) 1 cup fresh corn kernels 1 – 2 cups vegetable stock or water 1 cup frozen fava beans (can substitute lima beans) 10 small patty pan squash Procedure 1. Preheat a medium-sized skillet over medium heat. Add pumpkin seeds to toast, stirring constantly until seeds puff and start to pop, about 5-8 minutes. Remove from heat and set aside.
2. Heat 2 tablespoons of olive oil in the same skillet, and add onion, garlic and jalapenos. Cook until onions are translucent, about 5 to 7 minutes. 3. Remove onion mixture and place in blender. Add toasted pumpkin seeds, spinach, Hoja santa leaves, epazote leaves and salt to taste. Puree until smooth. 4. Pour remaining olive oil into the skillet. Add corn kernels and sauté for 4 to 6 minutes, and then slowly add the pureed pumpkin seed mixture. Add vegetable stock and bring to a boil. 5. Lower heat and simmer uncovered, stirring frequently, for about 10 minutes. 6. Add fava beans and patty pan squash to stew and simmer for about 10 minutes. Adjust seasoning before serving. Recipe adapted by Health-Supportive Chef Federico Saldivar