Winter greens would also make a lovely addition to this hearty stew; simply toss a few handfuls in when the squash is almost tender, and stir until greens begin to wilt.
1 tablespoon olive oil
2 cups (1/2-inch) cubed peeled butternut squash
1 cup diced onion
1 teaspoon dried oregano
1 dried red New Mexican or guajillo chile, seeded and crumbled
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper (optional)
2 (15.5-ounce) cans hominy, undrained
2/3 cup diced avocado
1/2 cup minced fresh cilantro
4 teaspoons diced jalapeño pepper
1 teaspoon olive oil
1 1/2 teaspoons grated lime rind
1 1/2 tablespoons fresh lime juice
1 ounce Monterey Jack cheese, shredded (about 1/4 cup)
1/4 cup 2% reduced-fat Greek yogurt
How to Make It
To prepare stew, heat a 3-quart saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash, onion, oregano, and chile; cook 10 minutes or until onion and squash begin to brown, stirring frequently. Add paprika, salt, red pepper (if desired), and hominy; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender.
To prepare salsa, combine avocado, cilantro, jalapeño, and 1 teaspoon oil in a small bowl; toss to combine. Stir in rind and juice. Divide hominy mixture evenly among 4 bowls; top evenly with salsa, cheese, and yogurt. Serve immediately.
Healthy, tasty, interesting and unusual combo of flavors and textures, and easy. What more can you ask for? I am always looking for more recipes that use hominy because I love that chewy, springy texture and tortilla/tamale flavor. I subbed roasted poblano pepper for the diced avocado because I don't care for avocado and that worked great too.
This was the best meal I have ever made! It is an incredible explosion of flavors if made with the incredible topping too. The smoked paprika is a MUST. The contrast with the cool avocado, yogurt, lime cilantro flavors on top is so good.
This stew was even better than I expected! I love the texture of the slightly chewy hominy and the soft butternut squash together. We upped all of the spices and the end result was a perfectly seasoned dish. We agreed that the salsa proportions were a little off. Seemed like a lot of cilantro and lime compared to avocado. But that's easily fixable for next time. We'll be making this again!
I would give this six stars if I could. It came together so quickly yet the flavors are layered. I couldn't find the chiles in my grocery store, but I had good Spanish smoked paprika and I didn't miss the chile. The avocado topping is a must. Next time we might add a bit of chorizo for a bit more protein, but it's very filling without it too. I may make it again this week!
Really good. The smokiness of the dried chile and the chewiness of the hominy are great. The addition of the avocado salsa and yogurt at the end adds a smooth richness that balances out the heat from the pepper.
It's also really easy to put together. We'll definitely be making this one again.
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