Southwestern Squash Stew

Ingredients

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

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...

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