Roasted Southwest Pumpkin Stew
Miz Helen's Kitchen
Ingredients
2 to 3 pound pumpkin, seeded and cut in large pieces
3 cups cooked chicken, chopped (for vegetarian leave out the chicken)
1 onion, chopped
3 cloves garlic, minced
2 cups roasted green chilies, chopped
2 cups hominy
1 teaspoon cumin
1/4 teaspoon chiptole chili powder
1 teaspoon cinnamon
4 cups pumpkin puree
4 cups chicken broth or (vegetable broth for vegetarian)
2 tablespoon Olive Oil
Sour Cream for garnish
Directions
Roast The Pumpkin
Cut the pumpkin in half and remove the seeds, then cut the pumpkin in large pieces.
Separate the seeds and set them aside.
Drizzle the pumpkin pieces with 1 tablespoon olive oil and sprinkle with salt.
Roast in the oven at 450 degrees for 30 minutes. Remove from the oven and let cool.
Peel the skin off the pumpkin and puree the meat in a food processor, or chop the pumpkin and store in the refrigerator for another use.
Roast The Seeds
Season the seeds with:
1 teaspoon garlic salt
1/2 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon olive oil
Toss the seeds with the seasons. Pour the olive oil into a hot iron skillet and pour the seasoned seeds in the skillet. Heat on the burner for 10 minutes, then bake in the oven at 350 for 30 minutes until the pumpkin seeds are roasted. Remove from the oven and allow to cool in the skillet.
The Stew
In a hot heavy stew pot saute the onion and green chilies and garlic. When the onions are clear add the chicken and 1/2 cup of the broth. Add the cumin, chipotle chili powder, and cinnamon, mix well.
Add the hominy and pumpkin puree, mix well.
Begin to add the remaining broth 1 cup at a time stirring after each addition, until all the broth has been added. Cook the stew on low for 15 minutes and on simmer for 30 minutes.
Salt and Pepper to taste.
Garnish with sour cream and roasted pumpkin seeds.
Enjoy!