Pumpkin Stew (Vegitarian)

Here is a great recipe I tried just last week. It was a huge hit with the family!!!

   Pumpkin Stew

2 Tbs Olive Oil
1 Medium Onion (diced)
1 Red Bell Pepper, cut into 1 inch dice
2 cloves garlic (minced)
1 tsp chili powder
1 tsp cumin
½ ts oregano
½ lb tomatillos, husked, quartered
1 15oz can of hominy, rinsed and drained
¾ tsp salt
1 3-4 lb pumpkin
2oz grated sharp cheddar cheese



Preheat oven to 350. Heat 1tbs oil in pot over medium heat. Add onion, bell pepper, and Garlic. Saute’ 7 mins, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 mins more, or until spices darken.
Add tomatillos, hominy, ½ cup water, and salt. Cover, and bring to a boil. Reduce heat to medium – low, and simmer, partially covered, 10 – 12 mins, or until tomatillos are softened. Uncover, and cook 5 mins more to thicken stew, if necessary.
Meanwhile, cut top of pumpkin around stem to make lid. Scoop out the seeds and strings. Rub inside of pumkin w/ remaining 1 tbs oil, and sprinkle generously w/ salt. Sprinkle cheese in the bottom of the pumpkin.
Fill pumpkin with stew, then top w/ lid. Place on parchment covered baking sheet and bake 1 ½ to 2 hours, or until pumpkin flesh is fork tender. Remove from oven; let stand 5 mins.
Scoop stew, including pumpkin, into bowls and serve hot, topped w/ Poblano Salsa.



Poblano – Cucumber Salsa

1 Poblano Chile
½ Cucumber, peeled, seeded, and diced
¼ cup cilantro
2Tbs lime juice
1 clove Garlic (minced)
1 jalapeno chile, stemmed, seeded, and minced
½ tbs salt
1 ripe avocado


Preheat oven to broil. Roast poblano chile 15-20 mins, or until skin is blackened, turning occasionally. Cool until easy to handle. Remove charred skin, discard seeds and stem, and cut into small dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jallapeno, and slt in a small bowl. Gently fold in avocado. Season w/ salt and pepper.