Throwback Thursday: Pressure Cooker Mexican Stew with Summer Vegetables
Programming note: I’m on vacation for most of July, out of town with my family. (Last week was Chicago, next week is Lake Erie.) To keep the blog posts coming, I’m bringing back popular recipes from my archives for Throwback Thursday. (This also forces me to update older the formatting on older recipes. Win-win!)
Throwback Recipe Link: Pressure Cooker Mexican Pork Stew with Summer Vegetables
The height of summer vegetable season is upon us! Green beans are plentiful, and fresh corn and tomatoes are starting to show up.1
This recipe is a a favorite of mine, inspired by a corn and squash soup I had when I visited Oaxaca, Mexico. It’s a light take on Mexican; there is no heavy, dried chile based broth with this one, just fresh summer vegetables, including the classic Mexican trio of corn, beans, and squash.
Looking to use up the summer bounty of your garden, CSA, or farmers’ market? Give this stew a try. (Even better, the pressure cooker won’t heat up the house as much with its quick cooking time.)
I hope – I’m writing this a couple of weeks ahead of time.↩