*  Exported from  MasterCook  *

                            Hominy Squash Stew

Recipe By     : Deborah Madison, Prodigy Guest Chefs Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Pinto beans -- soak overnight
                        Salt
   1      ts            Cumin seeds
   1      ts            Dried Mexican oregano
   1                    Cinnamon stick (1")
   3                    Whole cloves
     1/4  c             Light olive or sunflower oil
   1      lg            Onion -- diced 1/4"
   2      cl            Garlic -- minced
   1      tb            Ground red chile or paprika
   2      c             Bean broth or water
                        - (approximate)
   1      lb            Tomatoes --
                        - peeled, seeded & chopped,
                        - juice reserved
   3      c             Banana squash --
                        - peeled, cubed 1"
   2      c             Cooked hominy
   2                    Jalapenos --
                        - seeded, finely diced
                        Cilantro -- chopped, for garnish
                        Sour cream (optional) -OR-
                        Muenster cheese; shredded

Drain soaked beans, cover generously with fresh water. Bring to a boil.
Boil vigorously about 5 minutes, skim off any foam that rises to
surface, then lower heat and simmer 30 minutes. Add 1/2 ts 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 saute 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 1/2 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;
continue cooking until squash is tender. Taste and check seasonings.
Serve garnished with cilantro and sour cream or shredded cheese.


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