Buttercup-Hominy Stew

• 2 teaspoons cumin seeds
• 1 tablespoon vegetable oil
• 1 cup chopped red onion
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon chili powder
• 1 garlic clove, minced
• 4 cups cubed peeled buttercup or other winter squash (about 2 pounds)
• 2 cups water
• 1 (15.5-ounce) can yellow hominy or whole-kernel corn, drained
• 1 (10 1/2-ounce) can beef broth
• 1/2 cup chopped green bell pepper
• 1/4 cup minced fresh cilantro

1. Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted. Remove seeds from pan.
2. Heat oil in saucepan over medium heat until hot. Add 1 teaspoon toasted cumin seeds, chopped onion, and sugar; saute 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.

cumin seeds, vegetable oil, red onion, sugar, flour, chili powder, garlic, winter, water, yellow hominy, beef broth, green bell pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/buttercup-hominy-stew (may not work)