POSOLE
This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 333 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1588mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 27g protein.
PUMPKIN POSOLE
Great comfort food. I love to dish up a mug of this stew and dip some really good wheat or pumpernickel bread into the broth during cold winter nights (yes, I do get cold in Arizona).
Provided by Amber of AZ
Categories Stew
Time 30m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 16
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.
PUMPKIN CASSEROLE
This is super easy, something different and tastes great with the main course. Enjoy! Originally submitted to ThanksgivingRecipe.com.
Provided by Lori DeLosh
Categories Side Dish Casseroles Squash Casserole Recipes
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 27.2 g, Cholesterol 62.6 mg, Fat 11.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 169.1 mg, Sugar 21.1 g
PUMPKIN GREEN CHILI POSOLE
Grab a bowlful & cuddle up when its cold. Mmmmm! The posole is a delicious surprise. I throw this in the crockpot quite a bit & come home to a great dinner.
Provided by F-16 momma
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 170.4, Fat 6.8, SaturatedFat 2.4, Cholesterol 43.8, Sodium 494.4, Carbohydrate 12.6, Fiber 2.8, Sugar 4.6, Protein 15.2
PUMPKIN CHORIZO SOUP
Savory, slightly spicy pumpkin soup. Can be made as spicy as you like. Perfect for those chilly autumn or winter evenings.
Provided by chocolategulch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
Steps:
- Shred potatoes and carrots using the grating attachment of a food processor.
- Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.
- Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.
- Simmer on High until flavors meld, about 1 hour.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 40.6 g, Cholesterol 75.4 mg, Fat 31.9 g, Fiber 6.7 g, Protein 22.3 g, SaturatedFat 12.4 g, Sodium 2014.1 mg, Sugar 19.4 g
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VEGETARIAN PUMPKIN POSOLE - BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
5/5 (2)Total Time 1 hr 30 minsCategory Soups And Stews, Vegetarian Main DishCalories 384 per serving
- Add posole to a large soup pot or dutch oven. Cover with water to 2" above the posole. Add salt, place pot on high heat until it boils. Reduce heat to a simmer. Simmer on low heat until posole is al dente (barely tender) - about 45-50 minutes. Drain, and set aside.
- While posole cooks, prepare squash. See the post for additional information. Cubes may range from 1/2-1" in size. Toss with about 1 tablespoon of olive oil. Spread out on a baking sheet. Roast until edges begin to brown and squash is tender but not soft. Set aside.
- In soup pot or dutch oven (the one used to boil posole is fine provided it is now empty and dry), add remaining tablespoon of olive oil. Add chopped onion and minced garlic. Cook, stirring occasionally, until the onion is transparent. Add ground cumin and Mexican oregano. Stir another minute or so until fragrant.
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- 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.
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