Recipe-Finder.com
  • 1serving

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Sunflower oil or other vegetable oil

  2. 2 Onions - chopped

  3. 1 Butternut squash - peeled and seeded,

  4. 1 1/4-inch chunks 2 1/2 Pounds 1 Red bell pepper - cored, cut into Large dice 2 Sweet paprika

  5. 1/2 Ground cumin

  6. 1/4 Caraway seeds

  7. 1 1/2 All-purpose flour

  8. 1 Salt plus more to taste

  9. 1/4 Freshly ground black pepper plus more to

  10. Taste 1 Cayenne pepper

  11. 15 Hominy - drained and rinsed

  12. 2 1/2 Cs. Water - up to

  13. 4 Chopped fresh parsley or cilantro

  14. 2 Tomato paste

  15. 6 Lime wedges

Instructions Jump to Ingredients ↑

  1. In a large deep skillet, heat oil over high heat. Add onions, squash, bell pepper, paprika, cumin and caraway seeds. Cook, stirring, until onions and squash are browned in places, about 10 minutes. Add flour, 1 teaspoon salt, 1/4 teaspoon black pepper and cayenne; cook, stirring, for 1 minute more.

  2. Stir in hominy, 2 1/2 cups water, 3 tablespoons parsley (or cilantro) and tomato paste. Bring to a boil, reduce heat to low and simmer, covered, until squash is tender, 25 to 30 minutes. (Add remaining 1/2 cup water if vegetables look dry.) Adjust seasoning with salt and pepper. Garnish with remaining 1 tablespoon parsley (or cilantro). Serve with lime wedges.

  3. Makes 8 cs. for 6 servings.

  4. Calories...180...Fat...3 g...Carbs...38 g...Sodium...520 mg ...Fiber...7 g.

  5. WW POINTS Shared by: Dancer, Healthy Recipes MC Formatted by Mary [mnmpoms@ponyexpress.net]

Comments

882,796
Send feedback