2mediumdelicata squash – about 1 1/2 pounds totalpeeled, seeded and diced
3cupscooked posole or two 15-ounce cans hominydrained
214.5-ounce canspinto beansrinsed and drained
1/2cupraw pumpkin seedsground, for garnish
Lime wedgesfor garnish
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).
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.
Stir in posole and beans and heat through, about 5 minutes. Divide stew into bowls and garnish with ground pumpkin seeds and lime wedges.
Posole Verde with Delicata Squash and Beans
Amount Per Serving
Calories 296Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 2g10%
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Total Carbohydrates 41g14%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.