Servings: 4
Source: The Savory Way. Deborah Madison
Ingredients
1 29-ounce can hominy
¾ pound banana squash, approximately
2 to 3 tablespoons light olive, safflower, or peanut oil
1 medium onion, diced into ½ -inch squares
1 teaspoon dried Greek oregano
salt
1 large garlic clove, finely chopped
2 tablespoons ground red chili, preferably New Mexican
1 tablespoon flour
3 ½ cups water
1 green bell pepper, diced into ½-inch squares
½ cup or more sour cream or plain yogurt, at room temperature
chopped cilantro for garnish
Directions
Drain the hominy, rinse it briefly, and set it aside. Peel the banana squash, cut it into ½ strips, and cut each strip into pieces about ½ inch wide.
Warm the oil in a 12-inch skillet or cast-iron pot and add the onion, squash, and oregano, then season lightly with salt. Cook over medium-high heat for about 4 minutes. Add the garlic, ground chili, and flour, and stir well to distribute the flour. Add the hominy and the water, lower the heat, and simmer for about 45 minutes. Add the green pepper and continue to cook until the squash is completely tender and the pepper is cooked, another 15 minutes or so. Taste for salt. Just before serving, stir in the sour cream or yogurt and garnish with the cilantro.