Southwestern Squash Stew

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 1/2 cups chopped chayote
• 1 poblano chile, seeded and chopped
• 1 garlic clove, minced
• 4 cups (1-inch) cubed peeled kabocha squash
• 2 cups organic vegetable broth (such as Swanson Certified Organic)
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15-ounce) can hominy, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 oregano sprigs
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 lime wedges

Preparation

1. Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring frequently. Add chayote, poblano, and garlic; cook for 4 minutes, stirring frequently. Add kabocha squash and next 7 ingredients (through oregano); bring to a boil. Reduce heat, and simmer for 1 hour or until vegetables are tender. Discard oregano sprigs. Stir in 1 teaspoon salt and black pepper. Ladle stew into individual bowls, and serve with lime wedges.