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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE SOUP: Cook and stir onion and garlic in oil in 4 quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook 15 minutes. | 2. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. 6 servings about 1 1/3 cups each. | 3. FOR THE NAVAJO FRY BREADS: Mix flour, baking powder and salt; cut in shortening until mixture resembles fine crumbs. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into ball; cover and refrigerate 30 minutes. | 4. Heat oil (1 inch) to 400°F in 4 quart Dutch oven. | 5. Divide dough into 12 equal pieces. Roll each piece into 6 inch circle on lightly floured surface. Let rest a few minutes. | 6. Make a hole about 1/2 inch in diameter in center of each circle. Fry circles, turning once, until puffed and golden, about 1 minute on each side; drain. Serve warm. 12 breads. | 7. Southwest Cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
garlic clove	1		chopped	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
red bell pepper	1		cut	-	-	-	-
poblano chile	2		seeded cut	-	-	-	-
jalapeno chile	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
acorn squash	1	cup	cubed	56.0	14.588	1.12	0.14
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
zucchini	1	cup	sliced	-	-	-	-
yellow squash	1	cup	sliced	24.13	4.9276	1.2827	0.3429
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
pinto bean	1	can	drained	-	-	-	-
purpose flour	2	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1	teaspoon		-	-	-	-
shortening	2	tablespoons		226.304	0.0	0.0	25.6
water	2/3	cup		0.0	0.0	0.0	0.0
vegetable oil				234.46400000000003	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.