KABOCHA SQUASH POZOLE

SERVES 4 PORTIONS

FOR THE POZOLE

1 tbsp. (15 ml) olive oil

2 lb. (910 g) kabocha squash, peeled and cubed

1/4 lb. (115 g) Hatch chiles, seeded and diced

2 cloves of garlic, minced

1 tbsp. (8 g) chili powder

1 tsp. dried oregano

1 tsp. ground cumin

3 cups (700 ml) gluten-free vegetable broth

2 cups (475 ml) water

1 can (15 oz., or 425 g) no-salt- added tomato sauce

1 can (25 oz., or 710 g) hominy, rinsed and drained

1 1/2tsp. salt, or to taste

FOR THE ASSEMBLY

1/2 cup (35 g) shredded green cabbage

1/2 cup (130 g) Roasted Chipotle Salsa

1/2 cup (73 g) pitted, peeled, and cubed avocado

8 lime wedges

NUTRITIONAL VALUES

Calories: 515kcal
Fat: 27.9g (4.5g S.Fat)
Carbs: 63.5g
Protein: 8.4g
Sugar: 19.6g
Sodium: 1527mg

METHOD

TO MAKE THE POZOLE Warm the olive oil in a large pot over medium heat. Brown the kabocha squash and Hatch chiles in the pot for 7 to 9 minutes, stirring occasionally to prevent the squash from sticking to the pot.

Sauté the garlic, chilli powder, oregano, and cumin in the same pot as the squash for 2 minutes. Bring the vegetable broth, water, and tomato sauce to a boil in a pot. Reduce the heat to medium-low and continue to cook for 20 minutes, or until the squash is tender.

Season with salt and stir the hominy into the pozole. Simmer for a few minutes, just long enough to heat the hominy through, and then divide among four bowls.

TO ASSEMBLE Add cabbage, Roasted Chipotle Salsa, avocado, and lime wedges to each bowl. Serve right away.

RECIPE NOTES

If you can't find fresh Hatch chiles, canned diced green chiles, drained, will suffice in a pinch.