Butternut Squash & Tomato Posole
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.
- 1 28-ounce can whole peeled tomatoes, preferably no-salt added
- 1 tablespoon canola oil
- 2 cups chopped red onion
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 3 cups diced (1/2-inch) peeled butternut squash (see Tip)
- 1 1/2 cups vegetable broth
- 1 15-ounce can white hominy, rinsed
- 1 15-ounce can pinto beans, rinsed
- 1 ripe but firm avocado, diced
- 1/4 cup chopped fresh cilantro
- Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl (see Tip).
- 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 & Notes
- 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.
Per serving: 335 calories; 10 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 57 g carbohydrates; 0 g added sugars; 9 g protein; 16 g fiber; 688 mg sodium; 1147 mg potassium.
Nutrition Bonus: Vitamin A (300% daily value), Vitamin C (74% dv), Potassium (33% dv), Folate (30% dv), Iron & Magnesium (23% dv), Calcium (16% dv)
Carbohydrate Servings: 3
Exchanges: 2 starch, 2 1/2 vegetable, 1 lean meat, 2 fat
More From EatingWell
Making a satisfying, low-calorie dinner is easy with our one-...
It’s easy to make a healthy dinner recipe without dirtying...
Grab a box of your favorite whole-wheat linguine or penne...
Good news for people who eat breakfast—they tend to weigh...
Spaghetti squash is the ultimate pasta impostor: it is a...
Cutlets—typically a thin slice of meat cut from the rib...
Whether you’re watching your finances or just trying to put a...
The season of decorative holiday cookies is one of the most...
Winter salads can taste like a refreshing start to those...
There is no room for a roast that's anything less than...
Chocolate is such a rich and indulgent treat it almost seems...
Creamy blue cheese isn’t just for salads and dressing anymore...
Chopped, layered, pulsed or stirred, these easy dips are...
Ginger pairs well with soy sauce, chile peppers and garlic,...
Our healthy pumpkin dessert recipes are lighter twists on the...
A popular meat around the globe, lamb is raised and consumed...
- Preparation/ Technique
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 45 minutes or less
- November/December 2012