Posole Verde with Delicata Squash and Beans

This delicious stew is loaded with garlic, which stimulates production of disease-fighting white blood cells. Jalapeño and bell pepper provide vitamin C, which improves white blood cell production and function. Besides being one of the easiest winter squashes to cut, delicata is full of beta-carotene, a powerful antioxidant. Top with grated cheddar cheese, if desired.
Immunity boosters: Garlic, jalapeño, red bell pepper, winter squash

Posole Verde with Delicata Squash and Beans

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Servings

6 people

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Ingredients

• 4 cups low-sodium vegetable broth
• 1 pound whole tomatillos husked and rinsed
• 5 cloves garlic divided
• 1 jalapeno pepper seeded and roughly chopped
• 1 tablespoon olive oil
• 1 large white onion chopped
• 1 large red bell pepper seeded and chopped
• 1 teaspoon chili powder or to taste
• 1 teaspoon ground cumin or to taste
• 2 medium delicata squash - about 1 1/2 pounds total peeled, seeded and diced
• 3 cups cooked posole or two 15-ounce cans hominy drained
• 2 14.5-ounce cans pinto beans rinsed and drained
• 1/2 cup raw pumpkin seeds ground, for garnish
• Lime wedges for garnish

Ingredients 4 cups low-sodium vegetable broth 1 pound whole tomatillos husked and rinsed 5 cloves garlic divided 1 jalapeno pepper seeded and roughly chopped 1 tablespoon olive oil 1 large white onion chopped 1 large red bell pepper seeded and chopped 1 teaspoon chili powder or to taste 1 teaspoon ground cumin or to taste 2 medium delicata squash - about 1 1/2 pounds total peeled, seeded and diced 3 cups cooked posole or two 15-ounce cans hominy drained 2 14.5-ounce cans pinto beans rinsed and drained 1/2 cup raw pumpkin seeds ground, for garnish Lime wedges for garnish

Servings 6 people Print Recipe

Instructions

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