Why Stews Days on Tuesdays? No reason, other than because it rhymes. Every Tuesday, look for a new stew recipe. Same place, same time.
What is it about a hearty stew that makes you feel better, especially on a cold day? For me, it’s a comfort food memory from when I was little. What about for you?
Oh, and enjoy!
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder (see TIPS)
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 cup water
- 1/2 pound tomatillos, husked and chopped
- 15 ounces canned hominy, drained
- 3/4 teaspoon table salt
- PUMPKINS (per serving)
- Small pie pumpkin, 1 to 1-1/2 pounds
- 1 teaspoon olive oil
- 1 ounce grated cheddar cheese (omit for vegan dish)
Preheat the oven to 350F. Line a rimmed baking sheet with parchment.
STEW In a large pot or Dutch oven, heat the olive oil on medium high until shimmery. Add the onions, peppers and garlic as they’re prepped, stirring to coat with fat. Cook, stirring occasionally, until the onions and peppers begin to soften. Stir in the spices and cook for about 3 minutes.
Add the water, tomatillos, hominy and salt, cover and bring to a boil. Reduce the heat to maintain a slow simmer and cook, partially covered, until the tomatillos soften, about 10 minutes. If needed, uncover and let the liquid cook off a bit.
TO MAKE AHEAD OF TIME Finish the stew and refrigerate. Just before baking, return to a boil and then continue.
PUMPKINS While the stew cooks, wash the pumpkins well. Insert a knife at the “shoulder” of the pumpkin (this makes the widest possible opening while preserving the greatest height) and cut around the pumpkin to form a lid. With a grapefruit spoon or something similar, scrape the seeds and strings out of the pumpkins.
Rub the interior of the pumpkins with olive oil. Sprinkle a half ounce of cheese in the bottom of each pumpkin. Fill the pumpkin halfway with the stew mixture, add another half ounce of cheese, then continue filling.
Place the lids back onto the pumpkins and transfer to the baking sheet. Bake for 1-1/2 to 2 hours until the pumpkin flesh is fork tender. Remove from the oven and let rest for 5 minutes before serving.