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.