1 -14 oz can beef broth
Salt & black pepper to taste
2 or 3 dried ancho peppers -see note
2 cups chopped, peeled tomatoes (or 1-14 oz can diced, undrained)
1 medium onion, chopped
3 cloves of garlic, minced
1/2 teaspoon ground cumin
2 medium potatoes, cut into 1-inch cubes
1 large ear of corn, cut into 1-inch sections (or 1 cup frozen corn kernels)
1/2 pound fresh green beans, cut into 2-inch sections (or frozen)
1 medium zucchini, cut into 3-inch strips
Cut the ancho peppers open and place in a small bowl. Cover with boiling water and let stand for 30 minutes. Drain, coarsely chop and set aside.
Combine the tomatoes, onion, garlic, peppers and cumin in a blender or food processor. Cover and pulse to a somewhat smooth consistency.
I served this with simple a pan of thin cornbread or you can make corn pones.
Note: Although varying from the customary dish, I used 3 chilpotle peppers in adobo sauce and really enjoyed the flavor. But watch out, it brings out a lot more heat.