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Butternut Squash & Tomato Posole

:  November/December 2012

Your rating: None Average: 4 (30 votes)

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.


Butternut Squash & Tomato Posole Recipe

Makes: 5 servings, about 1 2/3 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | Low saturated fat | Low cholesterol | High potassium | High calcium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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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.

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.

Nutrition

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


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Budget
Comfort foods
Entertaining, casual
One dish meals
Ease of Preparation
Easy
Type of Dish
Main dish, vegetarian
Total Time
45 minutes or less
Ethnic/Regional
Mexican
Main Ingredient
Beans/Legumes
Vegetarian, other
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Fall
Winter
Publication
November/December 2012
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