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Ingredients

• 1   medium onion, diced (1 cup)
• 2 tablespoons  olive oil, divided
• 1   red bell pepper, cut into 1-inch dice
• 2   cloves garlic, minced (2 teaspoons)
• 1 teaspoon  chili powder, preferably New Mexican
• 1 teaspoon  ground cumin
• 1/2 teaspoon  dried oregano
• 1/2 pound  tomatillos, husked and quartered (1 1/2 cups)
• 1   15-ounce can hominy, rinsed and drained
• 3/4 teaspoon  salt
• 1 3- to 4-pound  pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash
• 2 ounces  grated sharp Cheddar cheese (1/2 cup packed)

Description

You Don't Need A Magic Spell To Turn A Pumpkin Into The Edible Serving Dish For This Satisfying Autumn Recipe. If You Can't Find A Large Pumpkin Or Squash, Bake This Stew In Two Smaller Ones. Serve With Poblano-Cucumber Salsa.

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