Name: Chillied Buttercup (or Kabocha) Hominy Stew
Yield: Serves 4 as a main course
Ingredients: 1 Buttercup or kabocha squash (1½ to 2 pounds); 2 teaspoons cumin seeds; 1 garlic clove, minced; ½ teaspoon sugar; 2 to 3 teaspoons pure mild ground chile or 1½ tablespoons blended chili powder; 1 tablespoon peanut or corn oil; 1 teaspoon kosher salt; 1 large red onion, chopped; ½ green bell pepper, chopped; 1-pound can hominy (preferably yellow), drained and rinsed; ½ cup packed cilantro (coriander) leaves; 2 cups beef broth or strong vegetable broth; 2 tablespoons flour; 2 cups water

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Chunky with hominy and sweet squash, this soft orange meal-in-a-bowl receives a crisp, aromatic finish of minced green pepper, cilantro, and toasted cumin seeds. “Pure mild ground chile”, a staple in the West, is sold in specialty shops elsewhere. Composed of no more than ground dried chillis, its heat depends upon the chilli type. If instead you use the spice blend called “chili powder”, reduce the added salt. The convenience of canned hominy makes this a quickie supper, but if you prepare