Plump, juicy hominy, Mexican squash, and crema are the stars in this cozy slow-cooked casserole.
Ingredients
1 pound calabacita or zucchini squash, diced
1 (15-ounce) can hominy, drained and rinsed
1 (15-ounce) can Mexican style diced tomatoes, or 1 1/2 (10-ounce) cans Ro-Tel Tomatoes with Diced Tomatoes and Green Chiles
1/2 cup diced onion
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1 1/2 to 2 cups vegetable broth
1 cup shredded cheddar, plus more for garnish
1/4 cup Mexican crema
1/2 cup chopped fresh cilantro leaves, for garnish
Instructions
Combine the squash, hominy, tomatoes, onion, salt, black pepper, and oregano in a slow cooker. Gradually add 1 1/2 cups of the vegetable broth to the mixture; the mixture should be covered by the broth, but there shouldn't be so much broth that it doesn't fully absorb, creating a casserole consistency. Add the remaining 1/2 cup of the broth, if needed.
Add 1 cup of the cheese and the crema and stir until all the ingredients are well combined. Cover and cook on low for 4 hours.
After 4 hours, check the squash to see if all the broth has been absorbed, as slow cookers' temperatures can vary. If the broth has not been completely absorbed, continue cooking and checking at 20-minute intervals for doneness.
Once all the broth has been absorbed, garnish with the remaining cheese and the cilantro and serve warm.
