Hominy Squash Stew
Ingredients
1 C. pinto beans soak overnight
salt
1 tsp. cumin seeds
1 tsp. dried mexican oregano
1 cinnamon stick (1 long)
3 whole cloves
1/4 C. light olive oil or sunflower seed oil
1 large onion cut in 1/4 in square
2 garlic cloves minced
1 Tbsp. ground red chile or paprika for milder flavor
2 C. bean broth or water (about)
1 pound fresh or canned tomatoes peeled, seeded and chopped juice reserved
3 C. peeled cubed banana squash (in 1 inch cubes)
2 C. cooked hominy
2 jalapeno chiles seeded and finely diced
chopped cilantro for garnish
sour cream optional or shredded muenster cheese
Cooking Instructions
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 tsp. 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 sauté 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 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)