-3 Tbs. Olive Oil
-1 onion, diced
-2 bell peppers, diced
-3 garlic cloves, minced
-1 tsp. ancho chili powder
-1 tsp. ground cumin
-1 lb. tomatillos, husked and quartered
-1 can of hominy
-2 baking pumpkins
-4 oz pepper jack cheese

1. Heat 1 Tbs. of the oil in a pot. Saute onion, bell pepper and garlic until softened. Stir in chili powder and cumin and cook an additional two minutes.

2. Add tomatillos, hominy, and 1/2 cup of water. Cover the pot and bring to a boil. Simmer, covered partially, until tomatillos are softened (about 12 minutes). Uncover and cook an additional few minutes to thicken the stew if desired.

3. Cut the top off the pumpkins and scoop out the insides. Coat the inside of each pumpkin with a Tbs of oil. Line the bottom of each pumpkin with 1 oz of cheese.

4. Fill each pumpkin with stew. Top with remaining cheese (1 oz per pumpkin) and place the lid of the pumpkin back on it. Place on a baking sheet lined with parchment paper. Bake for an hour and a half (or until flesh of the pumpkin is tender). Remove from oven and let stand.