Along with soups, stews have really become synonymous with winter dining.
On those nights when you are craving something warm and filling, stews always fit the bill.
This is an adaptation of a recipe from a wonderful vegetarian cookbook called "The Savory Way" by Deborah Madison.
Hominy, one of my personal favorite comfort foods, is combined with sweet butternut squash and red bell pepper in this stew inspired by the flavors of Mexico.
It is thick and hearty and gets just a touch of heat with the addition of chili powder.
Include a dollop of sour cream with each serving for a more extravagant treat.
Serve with tortillas and a spinach salad or steamed green beans for a healthy and warming winter meal.
Hominy and Squash Stew
Warm Flour Tortillas
Leafy Green Salad with Seared Zucchini, Avocado, and Toasted Pumpkin Seeds
a 29 ounce can of white or yellow hominy
3/4 pound butternut squash
3 tablespoons olive oil
1 medium onion, diced
1 teaspoon dried oregano
1 clove of garlic, minced
2 tablespoons red chili powder
1 tablespoon flour
3-1/2 cups water
1 red bell pepper, chopped
sour cream (optional)
Drain and rinse the hominy.
Peel the butternut squash and cut into bite-sized pieces.
Heat the oil in a large skillet over medium-high heat.
Add the squash, onion, and oregano.
Season with a touch of salt.
Cook for about 4 to 5 minutes, stirring frequently, until the vegetables begin to soften.
Add the garlic, chili powder, and flour and stir to mix the flour evenly.
Add the water slowly so that the flour does not clump together.
Bring to a boil, add the hominy, reduce the heat, and simmer for about 15 minutes.
After 15 minutes, add the bell pepper and cook for an additional 10 minutes or until all of the vegetables are tender.
Season to taste with salt as necessary.
Serve the stew topped with a dollop of sour cream if you like, with warm tortillas on the side.
Makes 6 servings