Posole Verde with Delicata Squash and Beans

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe



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.


Rate This Recipe