Pumpkin Black Bean Posole Stew
Serves 4-6
I love veggie posoles: this Mexican-style stew with soft, soothing hominy corn can easily be made really healthy and fresh tasting. The best part is the combination of the warm, brothy soup below and the cool, crunch toppings on top such as fried tortilla chips, avocado, tomatoes, crisp cabbage or toasted pumpkin seeds. This pumpkiny posole is simple, easy cooking for a cool fall weeknight supper.
1 large yellow onion
2 tablespoons olive oil
4 garlic cloves
6 cups vegetable broth
1 pound fresh pumpkin or any winter squash, peeled and seeds removed
One 16 ounce can hominy, drained and rinsed
One 16 ounce can black beans, drained and rinsed
1 teaspoon chile powder, either a blend or a single Mexican chile such as Ancho
2 teaspoons oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 bay leaf
2 tablespoons lime juice
Toppings:
2 large tomatoes, diced
1 avocado, diced
1/2 cup diced red onion
2 cups thinly shredded cabbage
Long strips of fried corn tortillas or chips (blue corn looks especially snappy)
1 cup roughly chopped cilantro
1/3 cup toasted pumpkin seeds
Wedges of lime for squeezing into the soup.
1. In a large soup pot over medium heat fry the onion in the olive oil until soft and translucent, about 4 minutes. Stir in the garlic and fry for another 45 seconds, then add the vegetable broth, diced pumpkin, hominy corn, black beans, chile powder, oregano, cumin, cinnamon, and bay leaf. Increase the heat and bring the soup to a boil, stir, then reduce the heat to a low simmer and partially cover. Cook for 20-25 minutes until the pumpkin is tender but not completely falling apart. Turn off the heat, keep covered and let stand while you prepare the toppings.
2. Before serving, stir in the lime juice and taste the soup, adding more salt if necessary. To serve, ladle the soup into deep bowls and garnish generously with the toppings, ending last the withe toasted pumpkin seeds. Serve with lime wedges for posole fans to squeeze into their soup!
