Hominy-Squash Stew
Submitted by carolj
Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.
YIELD
4 servingsPREP
20 minCOOK
2 hrsREADY
This Southwestern stew layers pinto beans, butternut squash, and hominy in a richly spiced tomato broth that’s warming without being heavy. The spice blend is built from scratch: cumin seeds and Mexican oregano get toasted in a dry skillet, then ground with cinnamon and cloves into a fragrant powder that perfumes the whole pot.
Toasting the whole spices before grinding them is what gives this stew its depth. Raw cumin tastes flat and dusty. Toasted cumin is nutty, warm, and aromatic. The cinnamon and cloves add a sweet, warm undercurrent that’s common in Mexican cooking but rare in American stew recipes.
The bean broth is used throughout as the cooking liquid, so nothing goes to waste. That starchy, seasoned liquid thickens the stew naturally and ties the beans, squash, and hominy together in a cohesive bowl. Jalapenos go in near the end so their heat stays bright and forward.
Pro Tips
- Toast the cumin seeds over low heat, shaking the pan constantly. They go from fragrant to burnt in seconds, and burnt cumin is acrid and bitter.
- Add the oregano to the hot skillet for just 5 seconds. Any longer and it scorches. Pull the spices off the heat immediately.
- The squash should be in 1-inch cubes so they hold their shape through the long simmer. Smaller pieces dissolve into the broth.
- Garnish with cilantro and a dollop of sour cream or shredded Muenster for richness.
Variations
- Use sweet potato instead of butternut squash for a softer, sweeter stew.
- Swap pinto beans for black beans for a darker, earthier bowl.
- Add shredded chicken or pork for a non-vegetarian version.
Ingredients
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.
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