*  Exported from  MasterCook  *
                             HOMINY-SQUASH STEW
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Soups
                 Main Dish                        Madison
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Pinto beans -- soak overnight
    1      teaspoon      Cumin seeds
    1      teaspoon      Dried Mexican oregano
    1                    Cinnamon stick (1 long)
    3                    Whole cloves
      1/4  cup           Light olive oil
                         -=OR=- sunflower seed oil
    1      lg            Onion -- cut in 1/4-in square
    2                    Garlic cloves -- minced
    1      tablespoon    Ground red chile
                         -Paprika for milder flavor
    2      cup           Bean broth or water (about)
    1      pound         Fresh or canned tomatoes
                         - peeled, seeded & chopped
                         - juice reserved
    3      cup           Peeled -- cubed banana squash
                         - (in 1-inch cubes)
    2      cup           Cooked hominy
    2                    Jalapeno chiles
                         - seeded and finely diced
                         Chopped cilantro for garnish
                         Sour cream -- optional
                         -Shredded Muenster cheese
 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 teaspoon 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 saute 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 cup 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.
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