*  Exported from  MasterCook  *
                             HOMINY-SQUASH STEW
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Soups
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Pinto beans
                         - soaked overnight
    1       t            Cumin seeds
    1       t            Dried Mexican oregano
    1                    Cinnamon stick (1 long)
    3                    Whole cloves
      1/4   c            Light olive oil
                         -ÿÿsunflower seed oil
    1       lg           Onion -- cut in 1/4-in
    2                    Garlic cloves -- minced
    1       tb           Ground red chile
                         -Paprika for milder flavor
    2       c            Bean broth or water (about)
    1       lb           Fresh or canned tomatoes
                         - peeled, seeded & chopped,
                         - juice reserved
    3       c            Peeled, cubed banana squash
                         - (in 1-inch cubes)
    2       c            Cooked hominy
    2                    Jalapeno chiles
                         - seeded and finely diced
                         Chopped cilantro for garnish
                         Sour cream, optional
                         -Shredded Muenster cheese
   DRAIN SOAKED BEANS, cover them generously with fresh water and bring to
   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 and continue
   cooking until squash is tender. Taste and check seasonings. Serve garnished
   with cilantro and sour cream or shredded cheese.
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