*See Kitchen Notes for more information and substitutions.
Serve and enjoy!
Fresh, frozen or canned vegetables – Most of the vegetables in this recipe are frozen because it's early spring. When in season, fresh limas or corn or best, but you might have to adjust the cooking time. I would recommend extending the cooking time once the fresh limas after been added. You can also used canned vegetables although I'm not of fan of canned vegetables because they are usually overcooked when they come out of the can. However, if that is what you have, then skip Step 4 and add all of the vegetables at once.
Lima Beans - If you don't like lima beans or don't have any, a nice substitute is edamame.
Green chile – The amount of chile you use depends on how hot the chile is and how hot you want the dish to be. If you don't have New Mexico green chile, you could substitute with a fresh chopped or roasted poblano. It might be a little less spicy. If you don’t want spicy at all, then just omit the green chile. This dish is just as tasty without it.
Cream – The cream can be heavy cream, whipping cream or half and half. I like using heavy cream because it seems to coat the vegetables better. If you don’t want to use cream at all, then just leave it out or substitute with almond or soy milk.
Recipe author: MJ of MJ's Kitchen