Ingredients
-
1
-
1
-
1
-
1/2
-
1
-
1/2
-
1 3/4
-
1 3/4
-
1 1/4
-
1/2
-
-
-
-
-
Directions
Pumpkin Posole,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).,A tasty dish, definitely different. A few tweeks-simmered 30 minutes for vegetables to fully soften (I cut them chunky). Increased cumin to 3/4 t and upped the salt and pepper for our taste.,Delicious! I wasn’t sure if my family would like it – but it is a definite “do over”. I didn’t really measure anything, just kind of eyeballed. I also had to substitute corn for hominy, and didn’t have any cilantro either. I definitely will try again with the hominy & cilantro. Thanks for the recipe.
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Steps
|
1
Done
|
Heat Oil in a Large Saucepan Over Medium-High Heat. |
|
2
Done
|
Add Chicken, Onion and Carrot; Cook For 3 to 4 Minutes or Until Chicken Is No Longer Pink. |
|
3
Done
|
Add Celery and Bell Pepper; Cook For 3 to 4 Minutes or Until Vegetables Are Crisp-Tender. |
|
4
Done
|
Stir in Pumpkin, Broth, Hominy, Sour Cream, Cilantro, Salt, Pepper, Oregano, Cumin, and Nutmeg. |
|
5
Done
|
Reduce Heat to Low; Cook, Stirring Occasionally, For 10 to 15 Minutes or Until Flavors Are Blended. |
