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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons cumin seeds |
1 tablespoon vegetable oil |
1 cup chopped red onion |
1 teaspoon sugar |
2 tablespoons all-purpose flour |
1 tablespoon chili powder |
1 garlic clove, minced |
4 cups cubed peeled buttercup or other winter squash (about 2 pounds) |
2 cups water |
1 (15.5-ounce) can yellow hominy or whole-kernel corn, drained |
1 (10 1/2-ounce) can beef broth |
1/2 cup chopped green bell pepper |
1/4 cup minced fresh cilantro |
Directions:
1. Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted. Remove seeds from pan.
2. Heat oil in saucepan over medium heat until hot. Add 1 teaspoon toasted cumin seeds, chopped onion, and sugar; sauté 5 minutes or until onion is lightly browned. Stir in flour, chili powder, and garlic. Add squash, water, hominy, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until squash is very tender and stew thickens. Stir in 1 teaspoon toasted cumin seeds, chopped bell pepper, and cilantro.
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