Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Deborah Madison
Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
24 mins
total:
35 mins
Yield:
Serves 4 (serving size: about 1 1/4 cups stew, about 1/4 cup salsa, 1 tablespoon cheese, and 1 tablespoon yogurt)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

351 calories; fat 12.8g; saturated fat 3g; mono fat 6.9g; poly fat 2g; protein 9g; carbohydrates 51g; fiber 10g; cholesterol 7mg; iron 3mg; sodium 634mg; calcium 146mg.
Advertisement