Hominy And Red Chile Stew
|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|
|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)|
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.