Mexican Vegetable Stew

A Brothy One-Pot Stew with Garden-Stand Energy

This Mexican vegetable stew is the kind of pot you build in stages. Onions, bell peppers, and garlic get a quick simmer in stock first, so they soften without scorching and lend the broth a sweet base layer. Then in go the spices and the firmer roots, red potatoes and sweet potato, which need the longest swim to turn tender at the center.

Green beans get a head start on the squash because they shrug off five extra minutes. Zucchini and yellow squash slide in last so they hold their shape instead of collapsing into mush. The black beans and corn warm through at the end, and a hit of lime juice at the finish wakes up the cumin, oregano, and fennel seed. Cilantro on top, and you have dinner.

Kitchen Tips

• Stagger the vegetables exactly as written. Dumping everything in at once turns the squash to baby food before the potatoes are cooked through.
• Fennel seed is the quiet hero here. Crush it lightly between your fingers before it hits the pot to release more aroma.
• Keep extra broth or water nearby. Root vegetables drink up liquid as they cook, and you want the stew brothy, not gluey.
• Add the lime juice off the heat. Boiling citrus dulls the bright, raw zing you want for contrast.

Variations

• Stir in a chopped chipotle in adobo with the spices for smoky heat.
• Swap the black beans for pinto or kidney beans, or add a handful of cooked hominy for a posole lean.
• Top each bowl with crumbled cotija or queso fresco and a spoonful of salsa verde.