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
How to Make It
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.
I use butternut squash instead and omit the bell pepper because it does not agree with hubby's tummy. I don't use the cumin seeds, did it the first time and decided it was too much trouble, use cumin powder when making the stew. I use an entire large butternut and it usually triples the recipe and do not measure the cilantro, we use lots of it! We absolutely love this!
Completely screwed this recipe up and it was STILL delicious. Started making it as directed but accidentally added twice as much squash. Didn't have more hominy so I threw in some frozen sliced multi colored peppers. Then reached for the chili powder and realized I was out. Subbed in sweet paprika and a bit of cayenne. Still so yummy, especially with buckwheat-corn muffins on the side. Can't wait to make it the right way next time.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!