HOWARD L. PUCKETT
Yield
4 servings (serving size: 1 1/2 cups)

How to Make It

Step 1

Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted. Remove seeds from pan.

Step 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.

Ratings & Reviews

Waterfall's Review

Pipsqueak
December 04, 2012
N/A

dorothyb's Review

Waterfall
December 07, 2011
N/A

RuthMaria's Review

RuthMaria
November 08, 2011
I use butternut squash instead and omit the bell pepper because it does not agree with hubby's tummy. I don't use the cumin seeds, did it the first time and decided it was too much trouble, use cumin powder when making the stew. I use an entire large butternut and it usually triples the recipe and do not measure the cilantro, we use lots of it! We absolutely love this!

Pipsqueak's Review

dorothyb
April 01, 2011
Completely screwed this recipe up and it was STILL delicious. Started making it as directed but accidentally added twice as much squash. Didn't have more hominy so I threw in some frozen sliced multi colored peppers. Then reached for the chili powder and realized I was out. Subbed in sweet paprika and a bit of cayenne. Still so yummy, especially with buckwheat-corn muffins on the side. Can't wait to make it the right way next time.