Posole Verde with Delicata Squash and Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups low sodium vegetable broth1 pound whole tomatillos, husked and rinsed5 cloves garlic, divided1 jalapeno, seeded and roughly chopped1 TBL fresh or 1 tsp dried oregano1 TBL Olive Oil1 large white onion, chopped1 large red bell pepper, seeded and chopped1 tsp chili powder1 tsp ground cumin2 medium delicata squash (1.5 pounds total)3 cups cooked posole, or 1 29 oz can hominy, drained2 14.5-oz cans pinto beans, rinsed and drainedFor Garnish:1/2 cup pumpkin seeds, groundlime wedges
-In a saucepan, combine broth, whole tomatillos, 2 cloves garlic, and jalapeno; bring to a boil.
-Reduce heat and simmer until vegetables are soft (about 15-20 minutes - you can start the next step while this is simmering). Remove from heat, cool slightly, add oregano, then use a hand blender to puree, or transfer to a blender and liquefy.
-While the tomatillo mixture is simmering, mince the remaining 3 cloves of garlic. Heat Olive Oil over medium heat, and ad garlic, onion, and bell pepper; cook until onion is translucent, about 5 minutes.
- Combine tomatillo mixture with onion mixture, chili powder, cumin and squash. Bring to a boil, reduce heat, and cook for 20-25 minutes (until squash is cooked through, but not mushy).
- Stir in the hominy and pinto beans and heat through, about 5 minutes.
-Divide into bowls with 1/6 of the ground pumpkin seeds (about 1.5 TBL when we made it), and squeeze a lime wedge over the stew for extra flavor.
Serving Size: makes 6 servings of 1-2/3 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
-Reduce heat and simmer until vegetables are soft (about 15-20 minutes - you can start the next step while this is simmering). Remove from heat, cool slightly, add oregano, then use a hand blender to puree, or transfer to a blender and liquefy.
-While the tomatillo mixture is simmering, mince the remaining 3 cloves of garlic. Heat Olive Oil over medium heat, and ad garlic, onion, and bell pepper; cook until onion is translucent, about 5 minutes.
- Combine tomatillo mixture with onion mixture, chili powder, cumin and squash. Bring to a boil, reduce heat, and cook for 20-25 minutes (until squash is cooked through, but not mushy).
- Stir in the hominy and pinto beans and heat through, about 5 minutes.
-Divide into bowls with 1/6 of the ground pumpkin seeds (about 1.5 TBL when we made it), and squeeze a lime wedge over the stew for extra flavor.
Serving Size: makes 6 servings of 1-2/3 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Nutritional Info Amount Per Serving
- Calories: 334.6
- Total Fat: 4.5 g
- Cholesterol: 5.3 mg
- Sodium: 764.4 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 20.0 g
- Protein: 12.0 g
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