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In a stew pot, heat 2 tablespoons corn oil and sauté 2 cubed
yellow onions until opaque. Add 2 minced garlic cloves, 1 tablespoon
dried oregano, 2 tablespoons chili powder, 2 peeled and cubed acorn
squash, 15 halved mushrooms, 3 cups chicken stock and salt. Cook
until squash is tender - approximately 20 minutes. Toast and grind
3 tablespoons sesame seeds, 24 almonds and 12 pine nuts. Add ground
nuts, 1 chopped cauliflower floret, 1 small can of hominy, 1 can
tomato puree and 1 cup of peas.
Garnish with cilantro.
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