Santa Fe Stew with Chipotle Cream

Yield: 6 servings

Stew:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 Anaheim chile, finely chopped
1 poblano chile, finely chopped
2 cups tomato sauce combined with 1 cup water
1/2 teaspoon cinnamon
1 teaspoon cumin
2 cups peeled and cubed squash (about 3/4-inch cubes)
1 (14.5 ounce) can yellow hominy, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
2 tablespoons lime juice
1 tablespoon minced cilantro (optional)

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper and chiles. Cover and cook for 10 minutes, stirring often. Add a couple tablespoons water if vegetables begin to stick.

Add the tomato sauce-water mixture, cinnamon and cumin. Simmer for 10 minutes.

Add the squash; cover, and cook for 10 minutes.

Add the hominy, pinto beans, black beans and corn. Cover and cook for 10 minutes.

Stir in the lime juice and cilantro.

Chipotle Cream:
1 cup sour cream
3/4 teaspoon mashed chipotle chile in adobo sauce

Stir together the sour cream and chipotle chile. Spoon a little on top of each serving of stew.