Fall Stew in Baked Pumpkin

By FoodPornDirector

Ingredients

• 2 Tablespoon olive oil, divided
• 1 Medium onion, diced
• 1 Whole red bell pepper cut into 1-inch dice
• 2 Clove garlic, minced
• 1 Teaspoon chili powder
• 1 Teaspoon ground cumin
• 1/2 Teaspoon dried oregano
• 1/2 Pound tomatillos, quartered
• 1 15-oz can hominy, rinsed and drained
• 3/4 Teaspoon Salt
• 1 3-4 lb pumpkin or other squash
• 2 Ounce grated sharp cheddar

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350. Heat 1 Tbs oil in pot over medium heat. Add onion, bell pepper, and garlic. Saute 7 min or until softened. Stir in chili powder, cumin, oregano, and cook 3 min more or until spices darken.

2. Add tomatillos, hominy, 1/2 cup of water and salt. Cover and bring to a boil. Reduce heat to medium-low, and simmer partially covered 10-12 min or until tomatillos are softened. Uncover and cook 5 more min.

3. Cut top of pumpkin around stem to make a lid. Scoop out seed and strings. Run inside of pumpkin with remaining 1 tbs of oil and sprinkle with salt. Sprinkle cheese in bottom of pumpkin.

4. Fill pumpkin with stew the top with pumpkin lid. Place on parchment covered baking sheet and bake 1.5-2 hrs or until pumpkin flesh is fork tender. Remove from oven and let stand 5 min.

5. Scoop stew, including pumpkin into bowls and serve hot.