Southwestern Squash Stew

Name: Southwestern Squash Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 411 grams diced tomatoes, undrained; 591 milliliters chopped chayote; 1 teaspoon chili powder; 1 garlic clove, minced; 1 teaspoon ground cumin; 425 grams hominy, drained; 946 milliliters (1-inch) cubed peeled kabocha squash; 1 teaspoon kosher salt; 6 lime wedges; 1 Tbsp olive oil; 237 milliliters chopped onion; 2 oregano sprigs; 1 poblano chile, seeded and chopped; 473 milliliters organic vegetable broth (such as Swanson Certified Organic); 473 milliliters water

You can never have too many soup recipes, so give Southwestern Squash Stew a try. Watching your figure? This gluten free and vegan recipe has 351 calories, 9g of protein, and 4g of fat per serving. This recipe serves 6. It will be a hit at your Autumn event. A mixture of garlic clove, hominy, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in a Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion; cook 4 minutes, stirring frequently.

Ingredients you will need

Onion

Add chayote, poblano, and garlic; cook for 4 minutes, stirring frequently.

Ingredients you will need

Chayote

Poblano Pepper

Garlic

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.

Ingredients you will need

Salt And Pepper