Buttercup-Hominy Stew

HOWARD L. PUCKETT

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 19%
  • Fat: 4.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.3g
  • Protein: 8g
  • Carbohydrate: 44.8g
  • Fiber: 4.6g
  • Cholesterol: 15mg
  • Iron: 3.2mg
  • Sodium: 764mg
  • Calcium: 82mg

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

  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.
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