I lived in Taos, New Mexico for about eight years, and this stew was one of my standbys. Aromatic, flavorful, and distinctly southwestern, it is perfect for cold days. Vegan, vegetarian, or meaty—it all depends on what you add as the protein.
Taos Squash Posole
6-8 servings
1 29-ounce can plain hominy
—Alternative: 29 ounces corn kernels
1 butternut squash—or any other orange winter squash—cut into 1/2-inch cubes
2-3 tablespoons extra virgin olive oil
1 medium onion, diced into 1/2-inch squares
8 ounces diced green chilies
1 teaspoon dried oregano
1 teaspoon cumin
Salt, to taste
2-4 large garlic cloves, finely chopped
1-2 tablespoons New Mexican ground chili
1 tablespoon flour
3-1/2 cups broth (vegetable, chicken, or pork)
1 red bell pepper, diced into 1/2-inch squares
One 15-ounce can pinto or black beans
—Alternative: 15 ounces of meat, shredded or cubed (ie, pork, chicken, or venison)
Chopped cilantro for garnish
Thick corn tortillas, warmed
Drain hominy, rinse it briefly, and set aside. Peel the squash, cut it into 12-inch strips and cut each strip into pieces about 1/2 an inch wide.
Warm the olive oil in a Dutch oven and add onion, squash, oregano, and cumin; season lightly with salt. Cook over medium-high heat for about 4 minutes. Add the garlic, ground chili, and flour, and stir well to distribute the flour. Add the hominy, chopped green chilies, and stock, lower heat, and simmer for about 45 minutes. Add the red pepper and beans (or meat) and continue to cook until the squash is completely tender and the pepper is cooked, another 20 minutes or so. Taste for salt.
Garnish with cilantro and serve with warmed tortillas.