Spicy Stew Baked in a Pumpkin

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

1. preheat oven to 350 deg. heat 1 tsp. oil in pot over medium heat. add onion, bell pepper, and garlic. saute 7 minutes, or until softened. stir in chile powder, cumin, and oregano, and cook 3 mins more or until spices darken.
2. add tomatillos, hominy, 1/2 cup water, and salt. cover, and bring to a boil. reduce heat to medium-low, and simmer, partially covered, 10 to 12 mins, or until tomatillos are softened. uncover, and cook 5 minutes more to thicken stew, if necessary.
3. meanwhile, cut top of pumpkin around stem to make lid. scoop out pumpkin seeds and strings. rub inside of pumpkin with remaining 1 tbs. oil, and sprinkle generously with salt. sprinkle cheese in bottom of pumpkin.
4. fill pumpkin with stew, then top with pumpkin lid. place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork tender. remove from oven; let stand 5 mins.
5. scoop stew, including pumpkin into bowls and serve hot. topped with Poblano-Cucumber Salsa.