Posole Verde with Delicata Squash and Beans
  • 4cups low-sodium vegetable broth
  • 1pound whole tomatilloshusked and rinsed
  • 5cloves garlicdivided
  • 1 jalapeno pepperseeded and roughly chopped
  • 1tablespoon olive oil
  • 1large white onionchopped
  • 1large red bell pepperseeded and chopped
  • 1teaspoon chili powderor to taste
  • 1teaspoon ground cuminor to taste
  • 2medium delicata squash – about 1 1/2 pounds totalpeeled, seeded and diced
  • 3cups cooked posole or two 15-ounce cans hominydrained
  • 214.5-ounce cans pinto beansrinsed and drained
  • 1/2cup raw pumpkin seedsground, for garnish
  • Lime wedgesfor garnish
  1. In a large saucepan, combine broth, tomatillos, 2 whole cloves garlic, and jalapeño; bring to a boil. Reduce heat and simmer until vegetables are soft, 15–20 minutes. Remove from heat, cool slightly, and then transfer vegetables plus liquids to a blender or food processor. Add oregano and blend to liquefy (work in batches if necessary).
  2. Mince remaining 3 cloves garlic. In the same saucepan, heat olive oil over medium heat and add minced garlic, onion, and bell pepper; cook until onion is translucent, 5 minutes. Add chili powder, cumin, squash, and tomatillo mixture. Bring to a boil, reduce heat, and cook for 20–25 minutes, or until squash is cooked through but not mushy.
  3. Stir in posole and beans and heat through, about 5 minutes. Divide stew into bowls and garnish with ground pumpkin seeds and lime wedges.
Recipe Notes
Nutrition Facts
Posole Verde with Delicata Squash and Beans
Amount Per Serving
Calories 296 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Sodium 270mg 11%
Total Carbohydrates 41g 14%
Dietary Fiber 8g 32%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 296 cal, 12g fat (6g mono, 4g poly, 2g sat), 0mg chol, 9g protein, 41g carb, 8g fiber, 270mg sodium