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Kabocha Squash Pozole

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


  1. 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.
  2. Stir the garlic, chili powder, oregano, and cumin into the pot with the squash and saute for 2 minutes.
  3. Add the vegetable broth, water, and tomato sauce to the pot and bring to a boil.
  4. Adjust the heat to medium-low and simmer for 20 minutes or until the squash is fork-tender.
  5. 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.
  6. 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.


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