Best 2 Pumpkin Posole Recipes
Pumpkin posole is a hearty and flavorful soup or stew that is made with pumpkin, hominy, and pork. It is a popular dish in Mexico and the Southwestern United States, and it can be made with a variety of different ingredients. The basic recipe for pumpkin posole is simple, but there are many variations that can be made to suit your taste. Some common additions to pumpkin posole include chiles, tomatoes, corn, beans, and spices. Pumpkin posole can be served as a main course or as a side dish, and it is often enjoyed with tortillas or bread.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY PUMPKIN SEED AND GREEN CHILE POSOLE
Categories Soup/Stew Dinner Vegan Hominy/Cornmeal/Masa Simmer
Yield 6 people
Number Of Ingredients 16
Steps:
- 1.Preheat broiler with oven rack 3 inches from heat source. 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. 2.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. 3.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. 4.Stir in hominy, 5 cups broth, 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. 5. Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup. 6. Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.
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.
Tips for Making Pumpkin Posole
- Choose the right pumpkin: Look for a small, sugar pumpkin that is about 2 pounds in weight. This size will yield enough pumpkin puree for the recipe without having any leftovers.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast the pumpkin at 400 degrees Fahrenheit for about 45 minutes, or until it is tender.
- Make the pumpkin puree: Once the pumpkin is roasted, scoop out the flesh and mash it with a fork or potato masher. You can also use a food processor to puree the pumpkin until it is smooth.
- Use a variety of chiles: The type of chiles you use will determine the heat level of the posole. For a mild posole, use mild chiles such as Anaheim or poblano peppers. For a spicier posole, use hotter chiles such as jalapeños or serranos.
- Toast the spices: Toasting the spices before adding them to the posole will help to release their flavor. To toast the spices, heat a small skillet over medium heat and add the spices. Cook the spices for about 1 minute, or until they are fragrant.
- Simmer the posole: The posole should be simmered for at least 1 hour, or until the hominy is tender. The longer the posole simmers, the more flavorful it will be.
- Serve the posole with your favorite toppings: Some popular toppings for posole include avocado, cilantro, lime wedges, and sour cream.
Conclusion
Pumpkin posole is a delicious and hearty soup that is perfect for a fall or winter meal. It is made with roasted pumpkin, hominy, and a variety of chiles. The soup is simmered until the hominy is tender and the flavors have melded together. Pumpkin posole can be served with a variety of toppings, such as avocado, cilantro, lime wedges, and sour cream.
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