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Hominy And Red Chile Stew

Natural.Foodie's picture
Ingredients
  Light olive oil/Light safflower / peanut oil 2 1⁄2 Tablespoon
  Onion 1 Medium, coarsely chopped
  Garlic clove 1 Large, finely chopped
  Butternut squash/Banana squash 3⁄4 Pound, peeled and cut into 1/2-inch cubes
  Mexican oregano/Greek oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chili powder 2 Tablespoon (Use Pure)
  All purpose flour 1 Tablespoon
  Canned hominy 32 Ounce, drained, rinsed (2 Cans, 16 Ounce Each)
  Green bell pepper 1 , cut into 1/2-inch dice
  Sour cream 1⁄2 Cup (8 tbs)
  Chopped fresh coriander 2 Tablespoon (Or Cilantro)
Directions

1. In a large casserole, heat the oil over moderate heat. Add the onion, garlic, squash, oregano and salt and cook, stirring frequently, for 5 minutes. Stir in the chile powder and flour until blended.
2. Add the hominy and enough water to cover generously, about 3 cups. Cook over moderate heat, stirring occasionally, until the squash is barely tender, about 20 minutes.
3. Add the green pepper and cook, stirring occasionally, until the vegetables are tender, about 15 minutes longer. (The can be prepared ahead to this point and refrigerated, covered, for up to 3 days or frozen for 1 month. Reheat slowly and thoroughly before proceeding.)
4. Transfer the stew to a serving bowl and swirl in the sour cream. Sprinkle with coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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