Hominy-Squash Stew
Yield
4 servingsPrep
20 minCook
2 hrsReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pinto beans
soaked overnight |
|
| 1 | x |
salt
|
*
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
oregano
dried, mexican |
|
| 1 | each |
cinnamon sticks
1 inch long |
*
|
| 3 | each |
cloves
whole |
*
|
| ¼ | cup |
olive oil
light, or sunflower seed oil |
|
| 1 | large |
onions
cut in 1/4 inch squares |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
red hot chili pepper, dried
ground, or paprika for milder flavor |
|
| 2 | cups |
stock
bean, or water |
|
| 1 | pound |
tomatoes
fresh or canned, peeled, seeded & chopped,, juice reserved |
|
| 3 | cups |
butternut squash
in 1 inch cubes |
*
|
| 2 | cups |
grits
cooked |
* |
| 2 | each |
jalapeño pepper
seeded and finely diced |
*
|
| 1 | x |
cilantro
for garnish |
*
|
| 1 | x |
sour cream
or shredded Muenster cheese, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pinto beans
soaked overnight |
|
| 1 | x |
salt
|
*
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
oregano
dried, mexican |
|
| 1 | each |
cinnamon sticks
1 inch long |
*
|
| 3 | each |
cloves
whole |
*
|
| 59 | ml |
olive oil
light, or sunflower seed oil |
|
| 1 | large |
onions
cut in 1/4 inch squares |
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
red hot chili pepper, dried
ground, or paprika for milder flavor |
|
| 473 | ml |
stock
bean, or water |
|
| 453.6 | g |
tomatoes
fresh or canned, peeled, seeded & chopped,, juice reserved |
|
| 7.1E+2 | ml |
butternut squash
in 1 inch cubes |
*
|
| 473 | ml |
grits
cooked |
* |
| 2 | each |
jalapeño pepper
seeded and finely diced |
*
|
| 1 | x |
cilantro
for garnish |
*
|
| 1 | x |
sour cream
or shredded Muenster cheese, optional |
*
|
Directions
Drain soaked beans, cover them generously with fresh water and bring to boil. Boil vigorously about 5 minutes, skim off any foam that rises to surface, then lower heat and simmer 30 minutes.
Add ½ teaspoon salt and continue cooking until beans are tender, about another 30 minutes.
Taste as they cook to be sure they are as done as you like them. Drain beans but reserve liquid.
Warm small, heavy skillet and toast cumin seeds until fragrance emerges.
Add oregano, stir about 5 seconds, then quickly remove them to plate so they don't burn. Combine with cinnamon stick and cloves and grind to a powder in electric spice mill.
Heat oil in wide skillet and sauté onion briskly over high heat 1 minute.
Lower heat to medium and add garlic, ground spice mixture, ground red chile and salt to taste.
Stir to combine.
Add ½ cup reserved bean broth and cook, stirring occasionally, until onions soften. Add tomatoes and liquid, squash and enough bean broth to cover.
Simmer until squash is partially cooked, about 20 minutes.
Stir in hominy, beans and diced chiles.
Add more broth as needed and continue cooking until squash is tender.
Taste and check seasonings.
Serve garnished with cilantro and sour cream or shredded cheese.
