Bring potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.
Meanwhile, cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.
Add to potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.
This traditional Chilean dish is often made with cochayuyo, a protein-packed dried seaweed. It is sold in bundles and is often used as a substitute for beef. It is a leafy seaweed. It's base is called "ulte" and the dried leaves are called "cochachuyo". Both parts are used in salads and fresh seafood preparations.
The Chileans like to eat this stew with a fried egg served on top!
The squash in this low-calorie low-fat stew provides an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0.5g
Total Carbohydrates 37g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.