Pumpkin Stew with Chiles and Cheese
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 medium onion, finely chopped
2 cloves garlic, finely chopped
4 medium serrano peppers, finely chopped
1 Tbsp. safflower oil
2 pounds pumpkin or winter squash, peeled and cubed
2 medium white potatoes, peeled and cubed
1/4 cup half and half
1 cup queso blanco or feta
salt and pepper, to taste
Instructions:
Saute the onion, garlic and chiles in oil until the onions are translucent. Add the pumpkin, potatoes and a little water if necessary. Cover and cook over low heat until the pumpkin and potatoes are tender.
Add the milk and cheese and heat through. Add the salt and pepper to taste and garnish with additional cheese if desired.
Yields 6 servings.
Recipe adapted from “The Art of South American Cooking” by Felipe Rojas-Lombar.