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Butternut Squash and Tomato Pozole

28 November

Makes 5 servings

Pozole is a traditional Mexican stew often made with pork and hominy (dried corn kernels that have been treated to soften the hull) cooked in a fragrant chili-based sauce. In this quick vegetarian version, the meatiness of pinto beans and butternut squash combine with hand-crushed tomatoes make this stew satisfying.

28 ounces whole peeled tomatoes
1 tablespoon olive oil
2 cups chopped red onion
4 cloves garlic
2 tablespoons chili powder
3 cups diced (1/2-inch peeled) butternut squash
1 1/2 cups vegetable broth
15 ounces hominy, rinsed
2 cups cooked beans, pinto or other
1 ripe but firm avocado, diced
1/4 cup chopped fresh cilantro

1. Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl.
2. Heat oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until it begins to brown, about 4-5 minutes. Add chili powder and cook, stirring for 30 seconds. Add squash, broth, hominy, beans, and crushed tomatoes and juice. Reduce heat to a gentle simmer.
3. Cover and cook, stirring occasionally until the squash is tender, 25-30 minutes. Serve with avocado and cilantro.
You can substitute black beans for the pinto beans, or use both!