Thursday, December 3, 2009

Spicy Fall Stew Baked in a Pumpkin

Tweeted: December 3rd, 4:30
Recipe Origin:  Still trying to remember....

Spicy Fall Stew
Serves 6
1 md onion diced (1 cup)
2Tbsp. olive oil, divided
1 red pepper, diced
2 cloves garlic, minced (2 tsp)
1tsp chili powder
1tsp ground cumin
1/2 tsp dried oregano
1/2# tomatillos, husked and quartered (1,1/2 cup)
1 15-oz can hominy, rinsed and drained
3/4tsp salt
1 3-4# pumpkin
2oz cheddar, grated (optional)

Preheat oven to 350 degrees
1. heat 1Tbsp oil in pot over med heat. Add onion, bell pepper, and garlic.  Saute 7 minutes until soft.  Stir in chili powder, cumin, oregano, cook 3 minutes until spices darken.
2. Add tomatillos, hominy, 1/2 cup water and salt. Cover, and bring to a boil.  Reduce heat and simmer.  Partially covered, 10-12 minutes or until tomatillos are softened.  Uncover and cook 5 minutes to thicken.
3. Cut top off pumpkin scoop out seeds.  Rub inside of pumpkin with 1 Tbsp oil.  Sprinkle generously with salt, spring with cheese in bottom.
4.  Fill pumpkin with stew, top with lid and place on a parchment covered baking sheet.  Bake 1 1/2-2 hours or until the pumpkin flesh is fork tender.  Let stand 5 minutes after removing from oven. 
5. Cut pumpkin and serve slice of pumpkin with filling.
6. Enjoy!!

Tasty leftover too!

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