Butternut Squash & Tomato Posole

Butternut Squash & Tomato Posole

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.

From EatingWell: November/December 2012
Yield: 5 servings, about 1 2/3 cups each
Active Time: 20 minutes
Total Time: 45 minutes

Ingredients

  1. 1 28-ounce can whole peeled tomatoes, preferably no-salt added
  2. 1 tablespoon canola oil
  3. 2 cups chopped red onion
  4. 4 cloves garlic, minced
  5. 2 tablespoons chili powder
  6. 3 cups diced (1/2-inch) peeled butternut squash (see Tip)
  7. 1 1/2 cups vegetable broth
  8. 1 15-ounce can white hominy, rinsed
  9. 1 15-ounce can pinto beans, rinsed
  10. 1 ripe but firm avocado, diced
  11. 1/4 cup chopped fresh cilantro

Preparation

  1. Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl (see Tip).
  2. Heat oil in a large, heavy pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes. Add chili powder and cook, stirring, for 30 seconds. Add squash, broth, hominy, beans and the crushed tomatoes (and juice). Bring to a simmer. Reduce the heat to maintain a gentle simmer.
  3. Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.

Tips & Notes

Nutrition

Nutrition Per Serving: 335 calories; 10 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 57 g carbohydrates; 9 g protein; 16 g fiber; 688 mg sodium; 1147 mg potassium.

Nutrition Bonus: Vitamin A (300% daily value), Vitamin C (74% dv), Potassium (33% dv), Folate (30% dv), Iron & Magnesium (23% dv), Calcium (16% dv)

3 Carbohydrate Serving

Exchanges: 2 starch, 2 1/2 vegetable, 1 lean meat, 2 fat