I made this last night and loved it. I was looking for a recipe to use up leftover butternut squash and this turned out to be perfect. I made the recipe as written and thought it was fantastic.
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.
6 Reviews for Butternut Squash & Tomato Posole
All we could taste was the heat of the chili powder. Might have been good if the taste hadn't been overpowered by the hot. I added extra beans and squash and served it over rice trying to bring down the heat. No luck.
What a great low fat healthy dish! I did use sweet onion instead of red onion. It was fun to try hominy, as I had not used it before. Avocado and cilantro a must!
This was very easy to prepare, even using a whole squash. Very flavorful, just the right amount of heat (if you are very sensitive, you might want to cut back on the chili powder and add cumin to taste). Even my kids, who tend to be extremely picky with soups and stews, really liked this. Will definitely make it again.
This stew is a must try for vegetarians and omnivores. It is a great meal for cold winter nights that warms you up. The added avocado and cilantro give the stew such a fresh and savory taste. You must try.
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