Posole Verde with Delicata Squash and Beans

4 cups low sodium vegetable broth
1 pound whole tomatillos, husked and rinsed
5 cloves garlic, divided
1 jalapeno, seeded and roughly chopped
1 TBL fresh or 1 tsp dried oregano
1 TBL Olive Oil
1 large white onion, chopped
1 large red bell pepper, seeded and chopped
1 tsp chili powder
1 tsp ground cumin
2 medium delicata squash (1.5 pounds total)
3 cups cooked posole, or 1 29 oz can hominy, drained
2 14.5-oz cans pinto beans, rinsed and drained

For Garnish:
1/2 cup pumpkin seeds, ground
lime 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.