Ingredients

• 1 tablespoon olive oil
• 1 onion, diced (1 cup)
• 3 cloves garlic, thinly sliced
• 2 cups peeled and cut into 1-inch chunks butternut or other winter squash
• 1 red bell pepper, diced (1 1/2 cups)
• 1 jalapeno pepper, halved, seeded and thinly slice
• 11/4 teaspoons ancho chile powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 cans (15 ounces each) hominy, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed or 1 3/4 cups cooked black beans
• 2 cups vegetable broth
• 1 cup canned plum tomatoes in puree
• Coarse salt
• 1/2 cup chopped cilantro
• 1 avocado, pitted, peeled and cut into wedges
• 1 lime, cut into wedges

Directions

1. In a large skillet or saute pan, heat the oil over medium-low. Add the onion and garlic and cook, stirring occasionally

2. until the onion is tender, about 7 minutes.

3. Add the squash, bell pepper, jalapeno, chile powder, oregano, and paprika and stir to combine. Add the hominy,

4. black beans, broth, and tomatoes and bring to a boil. Season with salt.

5. Reduce to a simmer, cover and cook until the vegetables are tender and the flavors have blended, about 25

6. minutes. Top with cilantro and avocado and serve with lime wedges.

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