A quick and flavorful southwest stew roasts luxuriously in a pumpkin, which becomes part of the dish and makes for a memorable meal. Top with a poblano-avocado-cucumber salsa for a fresh and spicy kick. Recipe is gluten free and vegetarian (vegan optional).
125-ozcan hominyor substitute canned beans or corn
22-3 poundpumpkinsred kuri, sugar pie, cheese, or kabocha
1tbspolive oilextra virgin
4ozcheddar cheese (1 cup packed)preferably sharp, grated on large holes
Make the Southwest Stew
Warm the olive oil in a medium pot over medium-high heat. Add a trio of onion, garlic, and bell pepper, cook for 8 minutes until soft. Season with chili powder, cumin, salt, and oregano; stir and cook 3 minutes longer.
Stir in the tomatillos, hominy, and water. Cover and simmer for 12 minutes.
Roasting the Pumpkin
Preheat the oven to 350°F and make room on the middle rack for the tall pumpkins.
Cut around the stem of each pumpkin until you can pry away the lid. Use a spoon to scrape away the flesh and seeds. Drizzle the olive oil into each pumpkin and swirl around. Season with salt.
Set the pumpkins on a baking sheet. Add half the cheese and fill with stew. With the lid on top, roast the pumpkins 1 1/2 hours. Top with the remaining cheese and broil for 3 minutes until golden.
Serve in the pumpkin or scoop out into bowls and top with poblano-avocado-cucumber salsa if you wish.
Canned hominy can be purchased online or in the canned food aisle. Do not use dry hominy, as it needs to be soaked and cooked prior to using in this recipe.Cheese adds a really flavorful tangy, richness to this dish. If you are vegan, feel free to substitute your favorite vegan cheese.Recipe adapted from Myra Kornfeld, a cookbook author and chef who I worked with for years at the Natural Gourmet Institute.