1 red bell pepper (8 oz.), stemmed, seeded, and chopped
2 cloves garlic, pressed or minced
1 tablespoon chili powder
2 teaspoons cumin seed
1 teaspoon dried oregano leaves
2 quarts fat-skimmed chicken broth
2 pounds banana or Hubbard squash
3 cans (15 oz. each) hominy, drained
1 box (10 oz.) frozen peas
Salt and pepper
How to Make It
Place oil in an 8- to 10-quart pan over medium-high heat. Squeeze sausages from casings into pan; discard casings. Break sausage into bite-size chunks. Stir occasionally until lightly browned, about 5 minutes.
Add onion, bell pepper, and garlic. Stir over high heat until onion is limp, about 5 minutes.
Stir in chili powder, cumin seed, and oregano. Add broth, cover, and bring to a boil over high heat.
Meanwhile, peel squash and cut into 1/2-inch cubes. Add to broth. Return to a boil. Reduce heat, cover, and simmer until squash is tender when pierced, about 15 minutes, stirring occasionally.
Add hominy. If peas are frozen in a block, whack container against counter to separate, then pour peas into soup. Turn heat to high and bring soup to a boil, about 3 minutes.
Pour soup into a tureen and ladle into mugs or bowls. Add salt and pepper to taste.