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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chayote, a gourdlike fruit also known as mirliton, has a mild flavor and texture similar to summer squash and does not have to be peeled. Kabocha is a medium-sized, flattened-turban-shaped squash with a rough skin that ranges in color from jade green to tan. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
2 1/2 cups chopped chayote |
1 poblano chile, seeded and chopped |
1 garlic clove, minced |
4 cups (1-inch) cubed peeled kabocha squash |
2 cups organic vegetable broth (such as swanson certified organic) |
2 cups water |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 (15-ounce) can hominy, drained |
1 (14.5-ounce) can diced tomatoes, undrained |
2 oregano sprigs |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
6 lime wedges |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring frequently. Add chayote, poblano, and garlic; cook for 4 minutes, stirring frequently. Add kabocha squash and next 7 ingredients (through oregano); bring to a boil. Reduce heat, and simmer for 1 hour or until vegetables are tender. Discard oregano sprigs. Stir in 1 teaspoon salt and black pepper. Ladle stew into individual bowls, and serve with lime wedges.
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