Buttercup Hominy Stew (Cooking Light) Recipe

• 2 tsp cumin seed
• 1 Tbsp. vegetable oil
• 1 c. red onion minced
• 1 tsp sugar
• 2 Tbsp. all-purpose flour
• 1 Tbsp. chili pwdr
• 1 x clove garlic chopped
• 4 c. buttercup squash cubed, 1-1/2#
• 2 c. water
• 1 x 15-ounce can hominy liquid removed, 2cups
• 10 ounce beef broth, canned
• 1/2 c. green bell pepper minced
• 1/4 c. fresh cilantro chopped

1. Cook cumin seeds in a large saucepan over medium heat 1 minute or possibly till toasted.
2. Remove seeds from pan.
3. Heat oil in saucepan over medium heat till warm.
4. Add in 1 tsp.
5. toasted cumin seeds, minced onion and sugar; saute/fry 5 min or possibly till onion is lightly browned.
6. Stir in flour, chili pwdr and garlic.
7. Add in squash, water, hominy and broth; bring to a boil.
8. Cover, reduce heat, and simmer 10 min.
9. Uncover and simmer an additional 10 min or possibly till squash is very tender and stew thickens.
10. Chill here if making ahead.
11. Stir in 1 tsp.
12. toasted cumin seeds, minced bell pepper and cilantro.
13. NOTES : Several tried this and said it was very good - from eatL

cumin, vegetable oil, red onion, sugar, flour, chili pwdr, clove garlic, water, hominy, beef broth, green bell pepper, fresh cilantro

Taken from cookeatshare.com/recipes/buttercup-hominy-stew-cooking-light-95625 (may not work)