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Buttercup-Hominy Stew

HOWARD L. PUCKETT
Yield 4 servings (serving size: 1 1/2 cups)

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

Nutrition 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

How to Make It

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

  2. 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.