Spicy Hominy and Squash Stew
- Total Time
Poblanos are dark green chili peppers, almost as big as green bell peppers but more triangular in shape and more flavorful.
canola oil2 tsp
uncooked red onion(s)1 medium, finely chopped
poblano chile1 medium, seeded and chopped
garlic clove(s)2 medium clove(s), finely chopped
Thai curry paste1 tsp, (red)
fresh tomato(es)1 medium, coarsely chopped
canned hominy15 oz, drained
fat free vegetable broth14 oz
uncooked zucchini1 medium, halved lengthwise, then cut crosswise into 1⁄2-inch-thick slices
yellow summer squash1 medium, halved lengthwise, then cut crosswise into 1⁄2-inch-thick slices
cooked white rice2 cup(s), hot
WeightWatchers Reduced Fat Mexican style blend shredded cheese½ cup(s)
cilantro¼ cup(s), fresh, whole leaves
- 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.
- 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.
- 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.