2 cups peeled
and cubed squash (about 3/4-inch cubes)
1 (14.5 ounce) can yellow hominy, drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce)
can black beans, drained and rinsed
1 cup frozen corn, thawed
1 tablespoon minced cilantro (optional)
1 cup sour cream
3/4 teaspoon mashed chipotle
chile in adobo sauce
In a large pot, heat the olive oil over medium heat. Add the onion, garlic,
bell pepper and chiles. Cover and cook for 10 minutes, stirring often. Add a
couple tablespoons water if vegetables begin to stick.
Add the tomato sauce-water mixture, cinnamon and cumin. Simmer for 10 minutes.
Add the squash; cover, and cook for 10 minutes.
Add the hominy, pinto beans, black beans and corn. Cover and cook for 10
Stir in the lime juice and cilantro.
Chipotle Cream: Stir together the sour cream and chipotle chile. Spoon a
little on top of each serving of stew.