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!