Serves: 6
Ingredients
For the pico de gallo
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2
green tomatoes, small dice, about 1 cup
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1/3
cup red onion, peeled and finely diced
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1
tablespoon cilantro, minced
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1
garlic clove, peeled, trimmed and minced
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1
jalapeno pepper, seeded and finely diced
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1 1/2
teaspoons red wine vinegar
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1
tablespoon olive oil
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kosher salt and fresh ground pepper
For the posole
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1
onion, peeled, trimmed and small dice
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1
poblano pepper, seed, cored and small dice
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3
garlic cloves, peeled, trimmed and minced
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2
teaspoons ground cumin
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2
teaspoons coarsely ground Mexican oregano
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3
tablespoons red chile paste (see step one of the directions))
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15 oz. can
tomato sauce
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1 1/2
cups butternut squash, cubed into 1/2 pieces
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1 1/2
cups canned white hominy
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1
tablespoon cilantro, chopped
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kosher salt and fresh ground pepper
Directions
- To make the chile paste place 3 dried and seeded new mexico peppers and 3 ancho peppers stemmed and seeded into a bowl of hot water. Make sure the peppers stay submerged. They need to soak for at least an hour. Process the chiles in a food processor adding about 2 tablespoons of the soaking liquid. Process till smooth. Pass the paste through a coarse strainer set over a bowl by using a rubber spatula to push it through by rubbing the spatula back and forth. This will to remove any skins and leave you with about 1/3 of a cup of chile paste that will store nicely in the fridge.
- Place a large Dutch oven over medium heat. Add a glug of oil to coat the pan. Add the onions and poblano. Season them with a two finger pinch of salt, some fresh ground pepper and sweat them till soft.
- Add the garlic, Mexican oregano and the cumin. Saute until it is fragrant then add the chile paste and cook it for a minute before adding the tomato sauce and 1 cup of water. Bring the pot to a boil.
- Add the squash which will stop the boil. Bring the pot to a boil again and this time reduce the heat to a simmer. Just as the squash is becoming tender add the hominy and cilantro. Stir the pot, taste and adjust the seasoning. When it is hot serve garnished with the salsa.
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To make the salsa:
While the squash is cooking combine combine all the salsa ingredients in a mixing bowl and stir with a spoon. Season with salt and pepper, taste and adjust the seasoning as necessary.