Instructions: Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper; saute 2 to 3 minutes. Stir in chili powder, cumin and oregano; cook, stirring constantly, 1 to 2 minutes.

Add 3/4 teaspoon salt and next 5 ingredients, bring mixture to a boil. Reduce heat and simmer 15 to 20 minutes or until zucchini is tender.

Combine flour and next 3 ingredients in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring mixture just until dry ingredients are moistened.

Drop dough by heaping tablespoonfuls into simmering ragout. Cook 5 minutes. Cover and cook 15 to 20 minutes or until dumplings are done.

This recipe yields 6 to 8 servings.

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