Spicy hominy and squash stew
6
Points®
Total time: 53 min • Prep: 18 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
If you love Mexican food, this stew is for you! Richly flavored with poblano chiles and hominy, each bowl is a meal unto itself. Ready in under an hour, but requiring less than 20 minutes of active prep, this stew is great for colder nights, any time of the week. Poblanos are dark green chili peppers, almost as big as green bell peppers but more triangular in shape and more flavorful. Hominy is an old style of corn that is treated and puffed. The flavor is remarkable and really adds depth to the stew. Find it in your canned vegetable isle. Kids will love the familiar flavors of this stew, especially the added cheese. The rice makes it super hearty. Leftovers are wonderful for lunch another day.
Ingredients
Canola oil
2 tsp
Red onion
1 medium, finely chopped
Poblano pepper
1 medium, seeded and chopped
Garlic
2 clove(s), finely chopped
Thai curry paste
1 tsp, (red)
Tomato
1 medium, coarsely chopped
Canned hominy
15 oz, drained
Vegetable broth
14 fl oz
Uncooked zucchini
1 medium, halved lengthwise, then cut crosswise into 1⁄2-inch-thick slices
Uncooked yellow summer squash
1 medium, halved lengthwise, then cut crosswise into 1⁄2-inch-thick slices
Cooked white rice
2 cup(s), hot
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s)
Cilantro
¼ cup(s), fresh, whole leaves
Instructions
1
Heat the oil in a nonstick Dutch oven over medium-high heat. Add onion, chile pepper, garlic, and curry paste. Cook, stirring occasionally, until tender and fragrant, about 8 minutes. Add the tomato and cook, stirring, until softened, about 6 minutes.
2
Stir the hominy and broth into the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the mixture thickens slightly, about 15 minutes.
3
Stir in the zucchini and yellow squash; return to a boil. Reduce the heat and simmer, covered, until the zucchini and squash are just tender, about 6 minutes. Serve with the rice and sprinkle with the cheese and cilantro leaves. Yields 1 1⁄2 cups stew, 1⁄2 cup rice, and 2 tablespoons cheese per serving.
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