Southwestern Squash Stew

Southwestern Squash Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (15-ounce) can hominy, drained
  • 2 oregano sprigs
  • 2 ½ cups chopped chayote
  • 1 poblano chile, seeded and chopped
  • 4 cups (1-inch) cubed peeled kabocha squash
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • + 9 more ingredients
    • 2 cups water
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon ground cumin
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 tablespoon olive oil
    • 1 cup chopped onion
    • 2 cups organic vegetable broth (such as Swanson Certified Organic)
    • 1 garlic clove, minced
    • 6 lime wedges

Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring frequently. Add chayote, poblano, and garlic; cook for 4 minutes, stirring frequently. Add kabocha squash and next 7 ingredients (through oregano); bring to a boil. Reduce heat, and simmer for 1 hour or until vegetable...

View full recipe at My Recipes

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