Hominy-Squash Stew

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Servings: 4 servings Difficulty: Advanced
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Hearty Vegan Stew with Banana Squash, Hominy, and Toasted Mexican Spices
Hominy-Squash Stew recipe image
Hominy-Squash Stew recipe image
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Hominy-Squash Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 350
Dietary:
V Vegan

Description

This Hominy-Squash Stew is a comforting, rustic dish that marries the sweetness of banana squash with the creamy texture of hominy and the earthiness of pinto beans. Infused with a homemade spice blend of toasted cumin, oregano, cinnamon, and cloves, the broth is rich and deeply aromatic. The stew offers a wonderful balance of textures, from the soft vegetables to the chewy beans. It is a satisfying vegan main course that warms the soul on chilly evenings. Perfect for family dinners or potlucks, this stew is versatile and easy to customize with your favorite peppers or cheeses. It captures the essence of home-style cooking with vibrant, layered flavors that improve as they sit.

Directions

  1. Drain soaked pinto beans, cover them generously with fresh water, and bring to a boil.
  2. Boil vigorously for about 5 minutes, skimming off any foam that rises to the surface.
  3. Lower the heat and simmer the beans for 30 minutes.
  4. Add 1/2 teaspoon of salt and continue cooking until the beans are tender, about another 30 minutes.
  5. Taste the beans to ensure they are cooked to your liking, then drain them but reserve the liquid.
  6. Warm a small, heavy skillet and toast the cumin seeds until fragrant.
  7. Add the oregano, stir for about 5 seconds, then quickly remove the mixture to a plate so it doesn't burn.
  8. Combine the toasted spices with the cinnamon stick and cloves, and grind to a powder in an electric spice mill.
  9. Heat the oil in a wide skillet and sauté the onion briskly over high heat for 1 minute.
  10. Lower the heat to medium and add the garlic, ground spice mixture, ground red chile, and salt to taste.
  11. Stir to combine well.
  12. Add 1/2 cup of the reserved bean broth and cook, stirring occasionally, until the onions soften.
  13. Add the tomatoes with their liquid, the squash, and enough bean broth to cover.
  14. Simmer until the squash is partially cooked, about 20 minutes.
  15. Stir in the hominy, cooked beans, and diced jalapenos.
  16. Add more broth as needed and continue cooking until the squash is fully tender.
  17. Taste and adjust seasonings as needed.
  18. Serve hot, garnished with fresh cilantro and a dollop of sour cream or shredded cheese if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Sodium 450mg19%
Total Carbohydrate 55g19%
Dietary Fiber 12g48%
Sugars 8g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hominy, squash stew, pinto beans, banana squash, vegan stew, mexican spices, cumin, oregano, cinnamon, cloves, jalapeno, comfort food, healthy dinner, plant-based, hearty stew, vegetarian main, autumn recipe, winter warmer
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