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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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