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Categories:
onion garlic chili powder cumin oregano oil zucchini cilantro hominy tomatoes green beans pinto beans bouillon cubes water
Viewed: 43 - Published at: 9 years agoIngredients
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 1/2 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. oregano
- 2 Tbsp. oil
- 1 each: zucchini, pattypan and crookneck squash (1-inch chunks)
- 1 Tbsp. cilantro
- 1 (14 to 15 oz.) can hominy, drained
- 1 lb. tomatoes, chopped
- 1/4 lb. green beans (1-inch lengths)
- 2 cans (2 lb.) pinto beans
- 4 bouillon cubes
- 2 c. water
Method
- In a 4 to 5-quart pan, cook onion, garlic and spices in oil until onion starts to brown. Add squash, hominy and tomatoes. Cook 5 minutes.
- Add green and pinto beans, bouillon and water. Simmer uncovered until tender and consistency is that of thick stew (30 to 45 minutes). Add minced cilantro and ladle into bowls. Garnish with cilantro, sour cream and shredded Jack cheese.
- Serve with tortillas.
