Vegetarian Pumpkin Posole
Lots of bold New Mexico flavor in a healthy, vegetarian posole!
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Ingredients
- 5 cups frozen posole - such as Bueno
- 1 tbsp. salt
- 1 small pumpkin - stem, skin, seeds, and fiber removed and then cubed*
- 2 tablespoons olive oil - divided use
- 1 medium onion - chopped
- 1 tsp. minced garlic - about 3 cloves
- 2 tsp. ground cumin
- 1 tbsp. Mexican oregano
- 8 cups good vegetable stock
- 4 cups black beans**
- 1 cup Hatch green chile - diced***
- salt and pepper to taste
GARNISHES
- roasted and salted pepitas
- avocados - sliced
- cilantro - coarsely chopped
- white or green onion - chopped
- lime wedges
- crema**** - optional
Instructions
- Preheat oven to 375 degrees (350 on convection roast)
- Add posole to a large soup pot or dutch oven. Cover with water to 2" above the posole. Add salt, place pot on high heat until it boils. Reduce heat to a simmer. Simmer on low heat until posole is al dente (barely tender) - about 45-50 minutes. Drain, and set aside.
- While posole cooks, prepare squash. See the post for additional information. Cubes may range from 1/2-1" in size. Toss with about 1 tablespoon of olive oil. Spread out on a baking sheet. Roast until edges begin to brown and squash is tender but not soft. Set aside.
- In soup pot or dutch oven (the one used to boil posole is fine provided it is now empty and dry), add remaining tablespoon of olive oil. Add chopped onion and minced garlic. Cook, stirring occasionally, until the onion is transparent. Add ground cumin and Mexican oregano. Stir another minute or so until fragrant.
- Add vegetable stock to the pot, followed by posole, pumpkin (or other squash), black beans, and green chile. Bring to a boil, then reduce to a simmer. Cover. Simmer 15 minutes to allow flavors to combine.
To Serve:
- Ladle posole into large soup bowls. Garnish as desired. Enjoy!
Notes
Pumpkin is a winter squash. You may substitute a different variety, or even sweet potatoes. Just cube and roast until edges become browned, and the pieces are tender.
I cook my posole in the pressure cooker whether it is frozen or dried. Both require about 30 minutes under pressure. I try to avoid using canned hominy, but if I do, I rinse it thoroughly before adding to remove starch. When I shot the current photos, I used a beautiful New Mexico dried blue corn posole. I love the earthy flavor and beautiful color!
Hatch green chile is commercially available in many markets. Frozen fresh chile is preferable to canned.
You want to add cooked beans to the posole. If you have the time, and/or the desire to use dried beans, you will need to soak them and then cook them until they are tender by your preferred method. I usually use my pressure cooker to cook large batches of dried beans. Canned beans work fine in this recipe.
Crema (Mexican sour cream) is NOT vegan, and is listed as OPTIONAL for this reason!) Greek yogurt is a good option, and adds protein...
Macronutrients (approximation from MyFitnessPal): 384 calories; 14 g protein; 77 g carbohydrates; 7 g fat. These figures do NOT include garnishes. The pepitas (seeds) will add a little protein, but they're relatively low in fat and calories.
Nutrition
Calories: 384kcal | Carbohydrates: 77g | Protein: 14g | Fat: 7g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com