Pumpkin Posole Recipes

PUMPKIN POSOLE

Steps:

• HEAT oil in a large saucepan over medium-high heat.
• Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
• Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
• STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
• Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

CREAMY PUMPKIN SEED AND GREEN CHILE POSOLE

Steps:

• Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano, tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool.
• Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat.
• Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth. Pour into pot with whole anchos (they'll fall apart as they cook). Coarsely chop poblanos and add to pot.
• Stir in hominy, 5 cups broth, 2 tsp. oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.
• Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.
• Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.

PORK POSOLE

Steps:

• Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
• Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
• To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.

POSOLE

Steps:

• In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.

PUMPKIN GREEN CHILI POSOLE

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add chicken, onion, and carrot, cook fo 3-4 minutes or until chicken no longer pink.
• Add celery and bell pepper; cook for 3-4 minutes or until vegetables are slightly tender.
• Stir in pumpkin, broth, green chili, hominy, sour cream, cilantro, and remaining spices/herbs.
• Reduce heat to low; cook, stirring occasionally, for 10-15 minutes or until flavors are well blended.
• CROCK POT INSTRUCTION:.
• Follow step 1-2 as stated above.
• Once chicken is cooked; add to crockpot with remaining ingredients (with exception of sour cream!).
• Cook on low 6-8 hrs; stir in sour cream prior to serving.