PUMPKIN POSOLE

Pumpkin Posole image

Great comfort food. I love to dish up a mug of this stew and dip some really good wheat or pumpernickel bread into the broth during cold winter nights (yes, I do get cold in Arizona).

Provided by Amber of AZ

Categories Stew

Time 30m

Yield 6-8 cups, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 cup chopped onion
1/2 cup sliced carrot
1 cup sliced celery
1/2 chopped red bell pepper
1 3/4 cups solid pack pumpkin
1 3/4 cups chicken broth
1 1/4 cups hominy
1/2 cup sour cream (I prefer fat free)
3 tablespoons chopped fresh cilantro (Parsley may be substituted)
1/2 teaspoon salt
1/2 teaspoon ground black pepper (I prefer freshly ground)
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg (I promise this is good)

Steps:

HEAT oil in a large saucepan over medium-high heat.
Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

*** Explore more Pumpkin Posole Recipes »

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