Zucchini Michoacan Style via Diana Kennedy

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Adapted from My Mexico by Diana Kennedy.

• 2 Tbl olive oil
• 2 lbs zucchini, trimmed and diced
• ½ cup water
• 1 medium white onion, chopped
• 4 garlic cloves, chopped
• 1/3 cup chopped cilantro (stems okay)
• 3 poblano chiles OR 1 jalapeno+1 green bell pepper, charred (can do this under broiled or over flame on as stove), peeled, deveined, seeded and roughly chopped
• 1 cup sour cream
• ½ cup queso anejo OR queso fresco, but queso anejo strongly preferred
• S&P to taste 

1. Heat oil in large dutch oven, add zucchini and sprinkle with salt. Cook over medium heat, stirring occasionally for about five minutes.Should be cooked but not soft.
2. Blend together the water, onion, garlic, cilantro and peppers.Blend until smooth.
3. Add liquid to pan, stirring well.Cover and cook over medium heat for about 10 minutes, stirring occasionally. Add more water if it seems dry, but Kennedy cautions it should be “moist, but not too juicy.”
4. Stir in sour cream, simmer for 5 minutes more.Taste/season, sprinkle with queso, serve.