Butternut Squash & Tomato Posole
Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl (see Tip).Advertisement
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.
Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.
Tips: For convenience, try using butternut squash that is already peeled and cubed. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.
If you only stock one type of canned tomato, opt for versatile whole plum tomatoes. Break them up for chunky stews, dice them if you want smaller pieces or puree them to use in a sauce.
2 starch, 2 1/2 vegetable, 1 lean meat, 2 fat