Butternut Squash & Tomato Posole

» Butternut Squash & Tomato Posole
Butternut Squash & Tomato Posole


  • 1 tablespoon canola oil
  • 1 can whole peeled tomatoes, preferably no-salt added
  • 2 cups chopped red onion
  • 4 cloves garlic, minced
  • 1 15-ounce can white hominy, rinsed
  • 1 15-ounce can pinto beans, rinsed
  • 2 tablespoons chili powder
  • 3 cups diced  peeled butternut squash
  • 1 1/2 cups vegetable broth
  • 1 ripe but firm avocado, diced
  • 1/4 cup chopped fresh cilantro


Take and working over a bowl, cut apart tomatoes with your fingers  in one time, put them drop into the bowl .

Preheat oil in a large, heavy frying pan  over medium-high heat.After add onion and garlic then cook, moving often, until starting to brown, for 4 to 5 minutes. Put chili powder and cook, stirring, for 30 seconds. Then put squash, broth, hominy, beans then the crushed tomatoes . Wait to a simmer. Minimize the heat to maintain a gentle simmer.

In the end put and cover with cook, stirring occasionally, after the squash is tender, for 25 to 30 minutes. Serve with avocado and cilantro.

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