Best 2 Pumpkin Posole Recipes

In the vibrant tapestry of Mexican cuisine, few dishes capture the essence of comfort and tradition quite like pumpkin pozole. This hearty and flavorful soup, deeply rooted in pre-Hispanic culture, has evolved over centuries to become a cherished delicacy enjoyed throughout the country. With its origins in western Mexico, particularly in the states of Jalisco, Colima, and Michoacán, pumpkin pozole stands out with its unique combination of tender hominy, rich pumpkin broth, and a symphony of aromatic spices. This article presents a culinary journey through three distinct variations of pumpkin pozole: the classic Pozole de Calabaza, the smoky and spicy Pozole Rojo de Calabaza, and the vegetarian-friendly Pozole Verde de Calabaza. Each recipe promises a tantalizing blend of textures and flavors, sure to warm the soul and delight the palate. So gather your ingredients, ignite your culinary passion, and embark on an exploration of this beloved Mexican treasure.

Let's cook with our recipes!

CREAMY PUMPKIN SEED AND GREEN CHILE POSOLE

CREAMY PUMPKIN SEED AND GREEN CHILE POSOLE image

Categories Soup/Stew Dinner Vegan Hominy/Cornmeal/Masa Simmer

Yield 6 people

Number Of Ingredients 16

Ingredients

1 large yellow onion, cut
into wedges
3 large poblano chiles
1 serrano chile
1 1/2 lbs. tomatillos, husks
removed, rinsed
4 unpeeled garlic cloves
2 dried ancho chiles, stemmed
and seeded
About 1 cup salted, roasted pumpkin seeds(pepitas) divided
2 cans(29 oz each) white
hominy, rinsed and drained
5-6 vegetable broth
About 5 tsp dried oregano, divided
1 large zucchini, cut into large dice
Accompaniments: corn tortillas, cilantro leaves, thinly sliced green onions, and crumbled cotija cheese

Steps:

1.Preheat broiler with oven rack 3 inches from heat source. Set yellow onion, poblanos, serrano. tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool. 2.Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat. 3.Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth, Pour into pot with whole anchos(they'll fall apart as they cook) Coarsely chop poblanos and add to pot. 4.Stir in hominy, 5 cups broth, tsp oregano and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile. 5. Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup. 6. Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.

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.

Tips:

Choose the right pumpkin: Use a sugar or pie pumpkin for the best flavor and texture.
Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to peel and cube.
Use a flavorful broth: A good quality chicken or vegetable broth will add depth of flavor to the posole.
Add lots of toppings: Posole is a great dish for customizing with your favorite toppings. Some popular options include avocado, cilantro, sour cream, and cheese.

Conclusion:

Pumpkin posole is a delicious and hearty soup that is perfect for a fall or winter meal. It is easy to make and can be customized to your liking. With its combination of roasted pumpkin, tender hominy, and flavorful broth, pumpkin posole is sure to be a hit with your family and friends.

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