Spicy Hominy and Squash Stew

8
Total Time
53 min
Prep
18 min
Cook
35 min
Serves
4
Difficulty
Easy
Poblanos are dark green chili peppers, almost as big as green bell peppers but more triangular in shape and more flavorful.

Ingredients

canola oil

2 tsp

uncooked red onion(s)

1 medium, finely chopped

poblano chile

1 medium, seeded and chopped

garlic clove(s)

2 medium clove(s), finely chopped

Thai curry paste

1 tsp, (red)

fresh tomato(es)

1 medium, coarsely chopped

canned hominy

15 oz, drained

fat free vegetable broth

14 oz

uncooked zucchini

1 medium, halved lengthwise, then cut crosswise into 1⁄2-inch-thick slices

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 blend 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.

Notes

The darker the poblano, the richer the flavor. If you can’t find poblanos, use a green bell pepper. Canned hominy (dried yellow or white corn kernels) can be found in the ethnic aisle of the supermarket.

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