Mexican Butternut Squash Stew
2 lb butternut squash, peeled and diced
2 cans hominy, yellow or white or both
2 cans beans, your favorite!
1-3 tablespoon chili powder (depending on your taste)
4 cup water
2 tablespoon cornstarch or other thickener, mixed in 2 tablespoon water
1 large green or yellow pepper, diced
1 medium onion, diced
2 tablespoon oil
1 teaspoon oregano
1 tablespoon granulated garlic, or 2-3 cloves fresh
1) saute onion, pepper and spices until soft and aromatic.
2) add squash, hominy and beans, and water to cover all. simmer 1/2 hour, stirring occasionally.
3)add thickening agent, and stir to blend in.
4) cover and simmer for at least another 1/2 hour, stirring occasionally. Its best if you simmer for 1-3 hours longer (and it smells great!)