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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (299g) Recipe makes 6 servings |
||
| Calories 210 | ||
| Calories from Fat 73 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 569mg | 23% | |
| Potassium 540mg | 15% | |
| Total Carbohydrate 13.1g | 4% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 3.6g | ||
| Protein 21.0g | 41% | |
Pumpkin Posole
By: Amber of AZ
Aug 5, 2002
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).
SERVES 6 -8 , 6 -8 cups
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)
Directions
1
HEAT oil in a large saucepan over medium-high heat.2
Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.3
Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.4
STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.5
Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
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- Course > Lunch/Snacks
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- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Tia Mouse
On Sep 25, 2008
We LOVED this pozole! My niece doesn't eat pumpkin, but she loved this, and asked for leftovers to take home! WOW! We added sliced radishes and shredded cabbage at serving and lots of lime, too! That's pozole for us, so we couldn't help ourselves. YUM! Thank you Amber for a recipe that really suits our family!
From: kfranks81
On Jun 26, 2008
YUM!!! I didn't have hominy or chicken broth...but substituted with cream of chicken soup and nixed the sour cream. I added Paprika and Ginger....this is delicious! My husbands had 3 bowls!!
From: Julesong
On Jan 3, 2005
Wow, this is yummy! 
I cooked it in a crockpot on high for 4 1/2 hours (putting it all in at once, except for the sour cream and cumin added in the last 30 minutes). I didn't have celery, so I used fennel (cooked texture is very similar). I added a can of Rotel tomatoes. This is a recipe we'll be making again!!
From: ladypit
On Jan 4, 2005
Oh this was so good!! I took Julesong's lead and used the crockpot. As I just put the ingredients in the slow cooker I omitted the oil (as things were not first browned). I was a little fluid in measurements (less celery but more carrots) and I swapped a green pepper for red as I didn't have any red (and they were $7.81 a pound at the health food store today! Granted that is higher then the regular grocery store but really!). I loved the mouth feel that the hominy gave and I will probably use it in more dishes. I used fat free sour creme which worked just fine. Next time I may tone down the cilantro just a pinch, but it was so good that I don't think that is a necessity. Really warm comforting stuff. I served it with green onion biscuits and it was well received by the whole family. Thanks so much!!
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