The recipe is great as is but I did a few minor changes. I couldn't find hominey at the store by me so I used sweet white corn instead to balance out the spiciness and it worked perfectly. I also added a few dashes of Cajun seasoning and used 1/2 lb shredded chicken for a bit more protein. It was perfect and I'll definitely make it again.
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.
8 Reviews for Butternut Squash & Tomato Posole
I tried this dish last night and it was super easy to make and didn't take long to prepare. It was VERY flavorful but good. I did cut back on the chili powder, because I didn't want the dish to be too spicy (we don't really eat anything spicy in my household) and think this was a bad choice on my end. The dish ended up being too flavorful in our opinion but if I had done more chili powder, I think this dish would have been perfect. I did go with pre-cut butternut squash and plum canned tomatoes too. Overall very good, but next time I won't cut back on the chili powder.
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.
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!