Roasted Southwest Pumpkin Stew

I just love it when the pumpkins are ready in the garden and they begin to appear in the farmers market. When that first pumpkin comes into my kitchen we are busy trying to create a recipe for the new pumpkin. Of course we have the old favorites but every year I like to create a new recipe for the pumpkin. Our new recipe for this year is Roasted Southwest Pumpkin Stew, a full flavored and hearty southwest stew with an extra treat on top. This is a stew that will have your family and friends coming back for seconds.

Roasted Southwest Pumpkin Stew

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 chipotle 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!

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Begin With Fresh Pumpkin's From The Garden

 Clean The Pumpkin 

Separate The Seeds

Roast The Pumpkin

Roast The Seeds

Saute The Onions, Chilies, and Chicken

Add The Hominy

Add The Pumpkin Puree

Serve The Stew

Enjoy!

Thanks so much for stopping by today to enjoy this wonderful new Roasted Southwest Pumpkin Stew, we just love it and sure hope you will enjoy it. Hope you have a fantastic week and come back real soon!

Peace and Joy

Miz Helen
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