Dried New Mexico chile peppers bring a subtle heat and depth of flavor to this hearty vegetable stew. 2 or 3 dried New Mexico chile peppers, seeded 1 Tbsp. Remove from heat and pour enough boiling water over chilies to cover. Let soak until softened, about 20 minutes.
Scrape puree into small bowl and set aside.
In large saucepan, heat oil over medium heat. Add onion, bell pepper, zucchini and garlic, and cook, stirring until vegetables begin to soften, about 5 minutes. Add pureed chilies, stewed tomatoes, water, potato, corn and dried seasonings and bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in tomato paste and parsley, and cook for 5 minutes.