Winter
Butternut Squash Posole with Green Tomato Pico de Gallo
Popular on Food52
13 Reviews
Mary S.
October 26, 2020
This was great. Since I was cooking for a salt free friend, no salt added - or frankly needed. Once all of the aromatics were happy, I used a stick blender to puree the soup before adding the squash and hominy. A quart of stock was added and needed. Delicious !
Mary S.
October 26, 2020
This was great. Since I was cooking for a salt free friend, no salt added - or frankly needed. Once all of the aromatics were happy, I used a stick blender to puree the soup before adding the squash and posole. A quart of stock was added and needed. Delicious !
dollum
February 19, 2012
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!
Neering
February 11, 2012
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.)
(BTW, I think diced tomatoes in place of one of the cans of tomato sauce would work to dilute the mixture a little more.)
Silvia_Cooks
December 14, 2011
You can always get the premade chili paste at the Asian stores. Just as delicious and wayyyy less work! :)
SKK
December 14, 2011
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.
jblock
October 22, 2011
If one is the type to want to substitute ready made chili paste, any suggestions? (Yes, I am the type!)
labingha
October 14, 2011
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.
boulangere
October 10, 2011
Just finished a bowl of this. Divine.
boulangere
October 10, 2011
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.
pat_wendt
October 9, 2011
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.
thirschfeld
October 9, 2011
The first step to the recipe above says, to make the chile paste and will take you through the steps. Sorry for any confusion.
SKK
October 7, 2011
Where do I go to find the red chili paste? This recipe is saved for next week, Tom.
See what other Food52ers are saying.