Stock up on the essentials for this dish.

Serves 4 to 6

3 cups posole, soaked overnight

1 cup roasted pumpkin, butternut squash

1/4 cup vegetable oil

1 yellow onion, diced

2 teaspoons ground sage, divided

1 teaspoon Mexican oregano

8 large garlic cloves, finely chopped

2-3 roasted, peeled, and seeded New Mexican green chiles or 3/4 cup frozen chile

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

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.