Date: Thu, 21 Apr 94 15:44:15 MDT
From: "Sharon Badian, AT&T - GBCS Labs, Denver" (firstname.lastname@example.org)
Modified from Deborah Madison's The Savory Way.
Squash, Pepper and Hominy Stew (serves 4 easily)
1 29 oz can hominy
3/4 lb banana squash or other winter squash (I used one
medium sized acorn squash. Note that banana
squash are huge and are usually sold in chunks.)
1 medium onion, diced into 1/2 inch squares or finely chopped
1 tsp dried oregano
1 large garlic clove, finely chopped
2 Tbl ground red chili, preferably New Mexican (I used
1 Tbl ground red chili and 1 Tbl paprika, which
she recommends for a less spicy stew.)
1 Tbl flour
3 1/2 cups water
1 green bell pepper, diced into 1/2 inch squares
1/2 cup non-fat sour cream or non-fat yogurt, optional
chopped cilantro for garnish, if desired
Drain hominy, rinse it briefly and set it aside.
Peel squash and cut it into 1/2 inch cubes.
Saute onion, squash and oregano in a non-stick skillet.
Add a little water if it sticks. Season lightly with salt.
Cook over medium heat for 4 minutes.
Add garlic, ground chili, and flour. Stir well.
Add hominy and water. Bring to a boil. Lower heat to a
simmer and cook for about 45 minutes.
Add green pepper and continue cooking until squash is
completely tender and the pepper is cooked, about 15 minutes.
Taste for salt.
Garnish with cilantro. If desired serve with a dollop of
non-fat sour cream or yogurt.