Posole Verde with Delicata Squash and Beans

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Posole Verde with Delicata Squash and Beans calories by ingredient


From Delicious Living, Oct 2011
From Delicious Living, Oct 2011

Number of Servings: 6


    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.