Kabocha Squash Pozole
- 1 tablespoon olive oil
- 2 pounds kabocha squash, peeled and cubed
- 1/4 pound Hatch chilies, seeded and diced
- 2 cloves of garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 cups gluten-free vegetable broth
- 2 cups water
- 1 can no-salt-added tomato sauce
- 1 can hominy, rinsed and drained
- 1 1/2 teaspoons salt, or to taste
- 1/2 cup shredded green cabbage
- 1/2 cup salsa
- 1/2 cup pitted, peeled, and cubed avocado
- 8 lime wedges
- In a large pot over medium heat, heat the olive oil. Add the kabocha squash and Hatch chilies to the pot and brown them for 7 to 9 minutes, stirring occasionally so that the squash does not stick to the pot.
- Stir the garlic, chili powder, oregano, and cumin into the pot with the squash and saute for 2 minutes.
- Add the vegetable broth, water, and tomato sauce to the pot and bring to a boil.
- Adjust the heat to medium-low and simmer for 20 minutes or until the squash is fork-tender.
- Stir the hominy into the pozole and season with salt. Simmer just long enough to heat the hominy through and then divide among 4 bowls.
- Top each bowl with cabbage, salsa, avocado, and lime wedges. Serve immediately.
- Credit: Vegan Bowl Attack by Jackie Sobon
- If you can't use fresh hatch chilies, canned diced green chilies, drained, will work.