Winter Squash + Black Bean Pozole
I've succumbed to the awful cold that's making the rounds everywhere these days. At work people are sniffling and downing tea. At the grocery store the cashier is coughing while telling me my total. The man on the treadmill at the gym keeps sneezing. And now I am one among them. Properly coughing into my elbow...most of the time anyway.
I made this soup because I had pumpkin that was getting soft. It took a little time to prep because I soaked dry beans overnight, cooked them the next day, and then stuck them in the refrigerator to use in this soup the following day. But it was well worth it - this soup is like medicine. Only it's delicious.
This is also great warmed up the next day (or a few days later) after the spices have married. It becomes even more flavorful.
Pumpkin & Black Bean Pozole
1 large yellow onion, cut in chunks
4 cloves of garlic, minced
2 Tablespoon vegetable oil
3 cups vegetable stock
4 cups black beans
1 lb pumpkin and/or winter squash, cut in 1-inch chunks (I used one small pie pumpkin and one calabaza)
14 ounces hominy
4 tsp Chipotle Chili Pepper (quite spicy, decrease for taste)
2 tsp oregano
1/2 tsp cinnamon
1/2 tsp ginger
2 Tbs lemon or lime juice
salt to taste
cabbage, cut in strips
1) Heat oil in a pan over medium heat. Add onion and allow to cook while mincing the garlic. Add the garlic and cook a few minutes until the onion is translucent.
2) Add the remaining ingredients and stir. Bring to a boil and then simmer until the pumpkin and squash are tender.
3) Remove from heat and squeeze in lemon juice.
4) Transfer to serving bowls and top with toppings.