How To make Hominy Squash Stew
1 c Pinto beans
- soaked overnight Salt 1 ts Cumin seeds
1 ts Dried Mexican oregano
1 Cinnamon stick (1" long)
3 Whole cloves
1/4 c Light olive oil
-=OR=- sunflower seed oil 1 lg Onion; cut in 1/4-in squares
2 Garlic cloves; minced
1 tb Ground red chile
-=OR=- -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 -=OR=- -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.
How To make Hominy Squash Stew's Videos
Squash & Hominy Soup with Turkey | Recipe video by Yazzie The Chef
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Three Sisters Stew
Corn, beans, and squash are full of healthy fiber, protein, vitamins, and minerals – and when combined together become this delicious Three Sisters Stew.
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The Only Recipe Alison Will Use a Blender For | Home Movies with Alison Roman
Welcome to December! Season of light, season of cheer, season of showing up at other peoples homes (or people showing up at yours!) This episode of Home Movies addresses the age old question - what can I bring to feed the masses that also tastes good and doesn’t take all day or one million pots and pans? The answer: this pork stew! It is easily transportable (catch me on the subway *if you can* with my dutch oven), scalable, and truly body warming. This stew is comprised of pork (yes), a homemade chile paste (made easy with a blender), tomatillos (the darker the better, says I), cabbage (for a little sweetness), and hominy beans (really these are optional but ..yum). The broth makes this stew. It’s fatty, it’s rich, it’s sassy and.. it gets better with age (don’t we all?) Make yourself a repeat guest and bring this pork stew to your next holiday affair. Happy (hominy) holidays, everyone!
Extra special thank you to Away for sponsoring this week’s episode – I haven’t yet tried to fit a dutch oven of pozole in my olive green carry-on, but one day, I just might.
#pork #stew #pozole #hominyholidays #alisonroman
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Recipe URL:
VIDEO CHAPTERS:
00:14 Home Movies with Alison Roman | Pork and Red Chili Pozole with Cabbage
01:41 Thank you, Away
02:48 Toast chilis (and don’t touch your eyes!)
04:37 Season and salt your pork *hunks*
06:15 Dust off the blender
07:27 Prepping tomatillos, cabbage, and garlic
09:21 Put it all together and let it stew (for 2 hours)
10:29 Entering pozole territory
11:48 An hour later: body warming food
13:42 Garnishes and making it your own
CREDITS:
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Sean Ryan
B-Cam: Erron Francis (@viewsfromtheattic)
Audio: Yves Albaret (@yvesarmand)
Editor: Colin Marchon
Food Assist: Rebecca Firkser (@rebeccafirkser)
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How to Make Mexican Chicken Hominy Soup | MyRecipes
Get the recipe:
Give chicken soup Mexican flair by adding hominy, jalapeño, and cilantro.
1 tablespoon olive oil
1 3/4 cups chopped onion
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, lower-sodium chicken broth
1 (15.5-ounce) can hominy, rinsed and drained
1/2 cup thinly sliced radishes
2 tablespoons fresh cilantro leaves
4 lime wedges
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Butternut Squash Posole
Vegan, gluten-free soup featuring butternut squash, hominy, tomatoes, chile peppers, and avocado. A little sweet, a little spicy!
A Harvest Succotash - 18th Century Cooking
A few months ago we prepared a summertime succotash using fresh corn and beans. Today's recipe is for a harvest version that uses dried ingredients instead. It's a much heartier dish than its sweet-corn cousin, but that heartiness is balanced well with the addition of squash. Corn, beans, and squash were often referred to as the three sisters by early Native American peoples, and were often cooked together in stews and soups. Historic journals tell us this dish was also popular among early settlers. The corn we're using is a hominy corn made with Iroquois white corn, a special flint variety that can be traced back thousands of years.
Other succotash videos:
Corn and Eel
Corn, Beans, and Bacon
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