Friday, April 12, 2013

Tim's Butternut Squash and Tomato Posole

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Here's a hearty vegetarian recipe that can be a great main course.  It is Mexican in origin, a traditional stew often made with pork and hominy cooked in a chile sauce.   It has the consistency of a chunky soup and tastes delicious.  This recipe comes from my super son-in-law, Tim Coffey, pictured with his son, Sean, and father, Pat -- three generations of Coffeys. 
1, 28-oz, can whole peeled tomatoes
1 T canola oil
2 cups chopped red onion
4 cloves garlic, minced
2 T chili powder
3 cups diced (1/2"), peeled butternut squash
1-1/2 cups vegetable broth
1, 15 oz. can white hominy, rinsed
1, 15-oz can pinto beans, rinsed
1 ripe but firm avocado, diced
1/4 cup chopped fresh cilantro.

Break apart the tomatoes with your fingers, letting them drop into the bowl.  Heat the oil in a large heavy pan over medium-high heat.  Saute the onions and garlic 4-5 min.  Add chili powder, stir for 30 seconds.  Add the squash, broth, hominy, beans and crush tomatoes and juice.  Bring to simmer.  Cover and cook, stirring occasionally until the squash is tender 25-30 min.  Serve with avocado, grated cheese (optional) and cilantro.

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