I got this recipe from a cookbook by Dr. Dean Ornish and it really came out great! It is one of those recipes where the relatively humble ingredients seem to combine to be more than the sum of their parts.
Another great thing about this recipe is that it can be made entirely of relatively non-perishable items — which is great if you are trying to reduce your trips to the grocery store. One one perishable that it does call for is a bell pepper but I think you could use jarred roasted bell peppers in place of fresh.
I’m including the recipe as it appears in his cookbook, and at the end I will mention the slight modifications that I made.
Corn Lover’s Vegetable Stew
2 1/2 cup vegetable broth
1 onion, thinly sliced
2 garlic cloves, minced
4 cups 1-inch cubes peeled butternut squash
1 16-oz can diced peeled tomatoes
1 1/4 cup fresh or thawed corn kernels, or one 15-oz can of corn drained
1 tablespoon fresh thyme or one teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 15-oz can golden or white hominy
1 red or green bell pepper cut into 1-inch squares
- In a large pot bring 1/2 cup of the broth to a boil over medium heat. Add onion and garlic and cook until onion softens — about 5 minutes.
- Add squash, tomatoes, corn, thyme, salt, pepper and remaining broth. Bring to a boil then reduce to a simmer and cook 10 minutes.
- Add the hominy and bell pepper and cook an additional 10 minutes or until squash and bell pepper are tender.
When I made this recipe I used a bullion cube instead of broth and omitted the salt. I added the hominy and bell pepper along with everything else. I also used both a red and a green pepper, and the only can of hominy I could find was a 28-oz can and I used the whole thing.
Like I said it came out so good! I had never eaten hominy before but I really liked it. Sometimes vegetable stews don’t have a lot of texture and the hominy added some chewy bits that I really liked. This recipe is definitely a keeper! Here is the final product: