Australian Blue Squash, Pepper and Hominy Stew

Peel the squash and cut into ½ inch cubes. Warm 3 tablespoons of peanut oil in skillet and sauté 1 diced onion, 1 teaspoon oregano, salt and squash for 4 minutes. Stir in 1 minced garlic clove, 2 tablespoons ground red chili and 1 tablespoon flour. Add one 29-ounze can of hominy, 3 ½ cups of chicken stock and simmer 45 minutes. Add 1 diced green or red bell pepper. Simmer for 15 minutes more. Garnish with sour cream and cilantro.