29 oz Can hominy
3/4 lb Banana squash or other
Winter squash
1 md Onion; diced into 1/2" squares or
- finely chopped
1 ts Dried oregano
Salt
1 cl Garlic, finely chopped
2 tb Ground red chili, preferably
- New Mexican
1 tb Flour
3 1/2 c Water
1 Green bell pepper, diced
- into 1/2" squares
1/2 c Non-fat sour cream -OR-
Non-fat yogurt, optional
Cilantro; chopped, for garnish
- if desired
Drain hominy, rinse it briefly and set it aside.
Peel squash and cut it into 1/2 inch cubes.
Saute onion, squash and oregano in a non-stick skillet.
Add a little water if it sticks. Season lightly with salt.
Cook over medium heat for 4 minutes.
Add garlic, ground chili, and flour. Stir well.
Add hominy and water. Bring to a boil. Lower heat to a
simmer and cook for about 45 minutes.
Add green pepper and continue cooking until squash is
completely tender and the pepper is cooked, about 15 minutes.
Taste for salt.
Garnish with cilantro. If desired serve with a dollop of
non-fat sour cream or yogurt.
