Winter Squash Posole
Posole is corn that’s been boiled in a lime solution until the hulls loosen, then dried—a traditional process called nixtamalization, used for centuries by the Mayans, Aztecs, and Native North Americans. This method makes corn easier to grind, boosts its nutritional value, and enhances its flavor. With its chewy texture and distinct taste, posole is a staple in New Mexican kitchens. It’s often served as a side dish, but also shines as a stew with pork. When ground, posole becomes masa harina, perfect for corn tortillas and tamale masa.
Ingredients
- 3 cups posole, soaked overnight (MS 783)
- 1 cup roasted pumpkin, butternut squash
- 1/4 cup vegetable oil
- 1 yellow onion, diced
- 2 teaspoons ground sage, divided
- 1 teaspoon Mexican oregano (MS454)
- 8 large garlic cloves, finely chopped
- 2-3 roasted, peeled, and seeded New Mexican green chiles or 3/4 cup frozen chile (MS511)
- ½ cup white wine
- 2 quarts chicken stock, more if needed for a stew consistency
- 2 Tablespoons apple cider vinegar
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Soak posole overnight in water; drain and transfer to a large pot, cover with water and simmer until tender, about 2 hours.
- Peel the squash and remove the seeds. Cut into a medium-size dice, toss with the vegetable oil, salt, pepper and 1 teaspoon sage. Roast in a 425 degree oven until toasty brown and tender. Remove from the oven and cool.
- In a large pot, add about 1/4 cup of the vegetable oil, heat, add the onion, Mexican oregano, 1 teaspoon sage and sauté until onions are translucent.
- Add the garlic, stir to combine and cook for two minutes. Add the green chile and white wine; simmer until wine is reduced almost all the way. Add the posole and stock to the pot, turn the heat up to medium high, simmering to infuse flavors. When ready to serve, add the squash back to the pot, add the apple cider vinegar, salt, and black pepper to taste. Serve in bowls garnished with a dollop of sour cream and some slivered green onions.
Estimated Nutritional Facts per Serving Serving Size: 2 cups
Calories345
Total Fat11g
Saturated Fat1.5g
Cholesterol5–15mg
Sodium570–835mg (depends on stock)
Total Carbohydrate51g
Dietary Fiber7g
Total Sugars5g
Protein12g
Estimated Nutritional Facts for Entire Recipe
Calories2,050–2,150
Total Fat66–70g
Saturated Fat7–9g
Sodium3,000-7,000mg (depends on stock)
Cholesterol30-90mg
Total Carbohydrates300–310g
Dietary Fiber38–42g
Total Sugars25–30g
Protein68–74g