Southwestern Squash Stew

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 1/2 cups chopped chayote
• 1 poblano chile, seeded and chopped
• 1 garlic clove, minced
• 4 cups (1-inch) cubed peeled kabocha squash
• 2 cups organic vegetable broth (such as Swanson Certified Organic)
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15-ounce) can hominy, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 oregano sprigs
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 lime wedges

1. Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring frequently. Add chayote, poblano, and garlic; cook for 4 minutes, stirring frequently. Add kabocha squash and next 7 ingredients (through oregano); bring to a boil. Reduce heat, and simmer for 1 hour or until vegetables are tender. Discard oregano sprigs. Stir in 1 teaspoon salt and black pepper. Ladle stew into individual bowls, and serve with lime wedges.

olive oil, onion, chayote, poblano chile, garlic, vegetable broth, water, ground cumin, chili powder, hominy, tomatoes, oregano sprigs, kosher salt, freshly ground black pepper, lime wedges

Taken from www.myrecipes.com/recipe/southwestern-squash-stew (may not work)