Buttercup-Hominy Stew

HOWARD L. PUCKETT

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 220
Caloriesfromfat 19 %
Fat 4.8 g
Satfat 0.8 g
Monofat 1.4 g
Polyfat 2.3 g
Protein 8 g
Carbohydrate 44.8 g
Fiber 4.6 g
Cholesterol 15 mg
Iron 3.2 mg
Sodium 764 mg
Calcium 82 mg

Ingredients

2 teaspoons cumin seeds
1 tablespoon vegetable oil
1 cup chopped red onion
1 teaspoon sugar
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 garlic clove, minced
4 cups cubed peeled buttercup or other winter squash (about 2 pounds)
2 cups water
1 (15.5-ounce) can yellow hominy or whole-kernel corn, drained
1 (10 1/2-ounce) can beef broth
1/2 cup chopped green bell pepper
1/4 cup minced fresh cilantro

Preparation

Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted. Remove seeds from pan.

Heat oil in saucepan over medium heat until hot. Add 1 teaspoon toasted cumin seeds, chopped onion, and sugar; sauté 5 minutes or until onion is lightly browned. Stir in flour, chili powder, and garlic. Add squash, water, hominy, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until squash is very tender and stew thickens. Stir in 1 teaspoon toasted cumin seeds, chopped bell pepper, and cilantro.

Note:

November 1997