Butternut Squash Posole with Green Tomato Pico de Gallo

By • October 4, 2011 • 11 Comments

325 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Serves 6

For the pico de gallo

  • 2 green tomatoes, small dice, about 1 cup
  • 1/3 cup red onion, peeled and finely diced
  • 1 tablespoon cilantro, minced
  • 1 garlic clove, peeled, trimmed and minced
  • 1 jalapeno pepper, seeded and finely diced
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon olive oil
  • kosher salt and fresh ground pepper

For the posole

  • 1 onion, peeled, trimmed and small dice
  • 1 poblano pepper, seed, cored and small dice
  • 3 garlic cloves, peeled, trimmed and minced
  • 2 teaspoons ground cumin
  • 2 teaspoons coarsely ground Mexican oregano
  • 3 tablespoons red chile paste (see step one of the directions))
  • 15 oz. can tomato sauce
  • 1 1/2 cups butternut squash, cubed into 1/2 pieces
  • 1 1/2 cups canned white hominy
  • 1 tablespoon cilantro, chopped
  • kosher salt and fresh ground pepper
  1. To make the chile paste place 3 dried and seeded new mexico peppers and 3 ancho peppers stemmed and seeded into a bowl of hot water. Make sure the peppers stay submerged. They need to soak for at least an hour. Process the chiles in a food processor adding about 2 tablespoons of the soaking liquid. Process till smooth. Pass the paste through a coarse strainer set over a bowl by using a rubber spatula to push it through by rubbing the spatula back and forth. This will to remove any skins and leave you with about 1/3 of a cup of chile paste that will store nicely in the fridge.
  2. Place a large Dutch oven over medium heat. Add a glug of oil to coat the pan. Add the onions and poblano. Season them with a two finger pinch of salt, some fresh ground pepper and sweat them till soft.
  3. Add the garlic, Mexican oregano and the cumin. Saute until it is fragrant then add the chile paste and cook it for a minute before adding the tomato sauce and 1 cup of water. Bring the pot to a boil.
  4. Add the squash which will stop the boil. Bring the pot to a boil again and this time reduce the heat to a simmer. Just as the squash is becoming tender add the hominy and cilantro. Stir the pot, taste and adjust the seasoning. When it is hot serve garnished with the salsa.
  5. To make the salsa: While the squash is cooking combine combine all the salsa ingredients in a mixing bowl and stir with a spoon. Season with salt and pepper, taste and adjust the seasoning as necessary.
Jump to Comments (11)

Comments (11) Questions (5)

Default-small
Default-small
Default-small

almost 3 years ago dollum

We have enjoyed this meal in many ways given what was on hand or easily found but never with that chill paste because I couldn't find the ingredients. It has always been dee-lish, especially, since we are carnivores, with chorizo in the mix. Since I could not find ancho peppers anywhere, I finally located and dried some poblanos myself (so there!) and made that chile paste yesterday. Oh goodness -- big, wonderful, tasty, worth it diff!

Photo_by_lew

almost 3 years ago Neering

I"m so happy to have a veggie version of this. I love making the chile paste from scratch, it is so flavorful and will come in handy for other recipes. I did save about a cup of the chile liquid(in addition to the water) to add to the stew towards the end of cooking as I thought it had thickened too much for my taste. I also used dry hominy I had pre-cooked instead of canned. I loved this and will be making it again.

(BTW, I think diced tomatoes in place of one of the cans of tomato sauce would work to dilute the mixture a little more.)

Intimate-attitudes-53_x20300

about 3 years ago Silvia_Cooks

You can always get the premade chili paste at the Asian stores. Just as delicious and wayyyy less work! :)

Buddhacat

about 3 years ago SKK

Premade anything is avilable, and it is so easy to make your own. Making your own, in my experience, is more flavorful and cheaper. In this recipe I use Tom's recipe and it is easy to make more for later.

Default-small

about 3 years ago jblock

If one is the type to want to substitute ready made chili paste, any suggestions? (Yes, I am the type!)

Default-small

about 3 years ago labingha

Made this last night. Wondering if a possible modification might be to replace tomato sauce with diced tomatoes and replace the one cup of water with two cups of vegetable or chicken broth; for my family, the tomato sauce and small amount of water made a stew that was too thick for our taste.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Just finished a bowl of this. Divine.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

That red chile paste is the bomb. We're going to start keeping it on hand as one of our staple condiments. Because, you see, we didn't have a drop left over.

Default-small

about 3 years ago pat_wendt

I'm also wondering where to find the directions for making the red chile paste. P.S. This version of posole looks great & I really appreciate that it's meatless. Pat W.

Img__631-1_(1)

about 3 years ago thirschfeld

The first step to the recipe above says, to make the chile paste and will take you through the steps. Sorry for any confusion.

Buddhacat

about 3 years ago SKK

Where do I go to find the red chili paste? This recipe is saved for next week, Tom.