Butternut Squash & Tomato Posole (Printer-Friendly Version) | Eating Well
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Butternut Squash & Tomato Posole

http://www.eatingwell.com/recipes/butternut_squash_posole.html

From EatingWell:  November/December 2012

Posole is a traditional Mexican stew most often made with pork and hominy (dried corn kernels that have been treated to soften the hull) cooked in a fragrant chile-based sauce. In this quick vegetarian recipe, we rely on the meatiness of pinto beans and butternut squash combined with hand-crushed whole tomatoes to make a satisfying stew.

5 servings, about 1 2/3 cups each | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl (see Tip).
  2. Heat oil in a large, heavy pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes. Add chili powder and cook, stirring, for 30 seconds. Add squash, broth, hominy, beans and the crushed tomatoes (and juice). Bring to a simmer. Reduce the heat to maintain a gentle simmer.
  3. Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.

Nutrition

Per serving : 335 Calories; 10 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 57 g Carbohydrates; 9 g Protein; 16 g Fiber; 688 mg Sodium; 1147 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 2 1/2 vegetable, 1 lean meat, 2 fat

Tips & Notes