Xuxu (Chayote) Stew

Ingredients:

• 2 xuxu (chayote) squash
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can of diced tomatoes
• 1 cup of vegetable broth
• 1 teaspoon of dried oregano
• 1 teaspoon of cumin
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Peel and dice the xuxu (chayote) squash, removing the seed in the middle.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat.
3. Add the diced onion and minced garlic and sauté until the onion is translucent, about 2-3 minutes.
4. Add the diced red and green bell peppers to the pot and cook for another 2-3 minutes.
5. Add the diced xuxu (chayote) squash to the pot and cook for 5 minutes, stirring occasionally.
6. Pour in the can of diced tomatoes and vegetable broth.
7. Season with dried oregano, cumin, salt, and black pepper.
8. Bring the stew to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the xuxu (chayote) squash is fork tender.
9. Serve the stew hot, garnished with chopped fresh parsley.