Name: Vegetarian Pumpkin Posole - Vegan
Prep time: 1 h
Cook time: 30 min
Yield: 8
Cuisine: Dairy-free
Ingredients: 5 cups frozen posole ((such as bueno)); 1 tablespoon salt; 1 small pumpkin ((stem, skin, seeds, and fiber removed and then cubed*)); 2 tablespoons olive oil ((divided use)); 1 medium onion ((chopped)); 1 teaspoon garlic ((minced, about 3 cloves)); 2 teaspoons ground cumin; 1 tablespoon mexican oregano; 8 cups good vegetable stock; 4 cups black beans; 1 cup hatch green chile ((diced)***); salt and pepper to taste; roasted and salted pepitas; avocados ((sliced)); cilantro ((coarsely chopped)); white or green onion ((chopped)); lime wedges; crema (**** (optional))

Vegetarian Pumpkin Posole – Vegan

Lots of bold New Mexico flavor in a healthy, vegetarian posole!

CourseMain Course, Soups, Stews and Chili
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodVegan, Vegetarian

Servings	Prep Time
8	1hour

Cook Time

30minutes

Servings	Prep Time
8	1hour

Cook Time

30minutes

Ingredients

5cups frozen posole(such as bueno)
1tablespoon salt
1 small pumpkin(stem, skin, seeds, and fiber removed and then cubed*)
2tablespoons olive oil(divided use)
1 medium onion(chopped)
1 teaspoon garlic(minced, about 3 cloves)
2 teaspoons ground cumin
1tablespoon mexican oregano
8cups good vegetable stock
4cups black beans
1cup hatch green chile(diced)***
salt and pepper to taste

Garnishes

roasted and salted pepitas
avocados(sliced)
cilantro(coarsely chopped)
white or green onion(chopped)
lime wedges
crema**** (optional)

Instructions

Preheat oven to 375 degrees (350 on convection roast)
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 ½-1″ 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.
Add vegetable stock to the pot, followed by posole, pumpkin (or other squash), black beans, and green chile. Bring to a boil, then reduce to a simmer. Cover. Simmer 15 minutes to allow flavors to combine.

To Serve:

Ladle posole into large soup bowls. Garnish as desired. Enjoy!

Recipe Notes

* Pumpkin is a winter squash. You may substitute a different variety, or even sweet potatoes. Just cube and roast until edges become browned, and the pieces are tender.

** You want to add cooked beans to the posole. If you have the time, and/or the desire to use dried beans, you will need to soak them and then cook them until they are tender by your preferred method. Canned beans work fine in this recipe.

*** Hatch green chile is commercially available in many markets. Frozen fresh chile is preferable to canned. Autumn Roast Green Chile HOT 10lbs (2) 5lbs” target=”_blank” title=”Order Hatch Green Chile”>Hatch chile

**** Crema (Mexican sour cream) is NOT vegan, and is listed as optional for this reason!)

Image and recipe reprinted with permission from http://beyondmeresustenance.com/