Ingredients
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Chile Broth
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4 Cups Veggie Broth
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1 Dried New Mexico Chili
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Colache de Calabacitas
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3 Zucchini
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3 Yellow Squash
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1 Onion
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1 Jalapeño
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8 Ounces Frozen Corn
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1 Teaspoon Dried Oregano
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1 Can Diced Tomatoes
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Refried Beans
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1 Pound Pinto Beans
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4 Quarts Water
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2 Dried New Mexico Chili
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2 Cloves Garlic
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1 Onion
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2 Teaspoons Salt
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.5 Cup Canola Oil
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Optional
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Corn or Flour Tortillas
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6 Ounces Shredded Monterrey Jack Cheese
Directions
- Toast Chiles: Remove stems and seeds from each of the 3 dried chiles (1 chile for the broth and the 2 chiles for the beans). Place a cast-iron skillet or frying pan over high heat and heat until it is very hot. Place the chiles into the pan and toast on all sides until each has begun to blacken and smell very aromatic. Remove the pan from the heat and let cool.
- Make Chile Broth: Put vegetable broth into a blender and add one of the toasted chiles. Blend on high speed until completely smooth. Using a coffee filter inside a fine mesh strainer, filter out any chunks and pour the mixture into a pot. Bring to a simmer and let cook for 20-30 minutes letting it reduce to increase the flavor.
- Cook the Beans: Sort through the beans to ensure there are no pebbles or debris. Add beans, water, 2 toasted chiles, chopped onion and garlic to a pressure cooker or large pot.
- Pressure Cooker: Bring pressure cooker to high pressure and cook for 50 minutes. Use the quick-release method to release pressure.
- Regular Pot: Cover the pot and simmer for 2-3 hours until the beans are soft. Check every 30-40 minutes to ensure the water does not dry out.
- For Both Methods: Drain the beans, reserving the liquid. Blend the beans in a blender or use an immersion blender to blend them until they are very smooth. Heat a large frying pan over medium heat and add the oil. Place beans into the pan and cook and stir the beans for 5-10 minutes until the oil is mixed in and the beans are fragrant. Remove from the heat and add-in as much of the reserved liquid as desired to thin out the beans to your desired consistency and add salt to taste.
- Prepare Colache: Dice zucchini, yellow squash, and onion. Mince jalapeno. Heat a large stockpot over medium-high heat and add a small amount of oil. Add zucchini, yellow squash, onion, jalapeno, and frozen corn to the pot and cook and stir for 2-3 minutes until the vegetables begin to soften. Add can of tomatoes, oregano, and prepared chile broth from step 2. Bring to a simmer and cook for 10-15 minutes until all the vegetables are soft but still have a bite. Add salt and pepper to taste.
- Serve: Serve the Colache on a plate or in a bowl with a small amount of broth. Add shredded or diced cheese on top if desired. Serve with a side of the beans as well as warm tortillas.
Meal Prep Tip:
Colache keeps for 3-4 days in the refrigerator. The beans will keep for 5-6 days in the fridge but can also be frozen and will keep for up to 6 months in the freezer.
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