Squash, pepper, and Pozole

[Catherine Iino]

Squash, pepper, and Pozole

This could be a main course--would work for a vegetarian-but it's pretty rich, so I've listed it as a side. Note that it can be gluten-free, if you leave out the flour, which is no problem.

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dry pozole

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winter squash, cut in 1/2" dice

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oil

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medium onion, diced

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dried Greek oregano

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salt

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large clove garlic, finely chopped

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ground New Mexico chili

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flour*

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bell pepper, diced

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sour cream

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chopped cilantro

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Rinse pozole and soak overnight. Simmer until tender but not mushy.

In a large skillet, saute onion and squash. Add the oregano and salt and cook over medium flame for about 3 minutes. Add the garlic, stir, and continue cooking for another couple of minutes. Add the ground chili and the flour; stir well. Add the cooked pozole and water to cover. Lower the heat and simmer for about 45 minutes. Add the bell pepper and cook for another 10-15 minutes. Stir in sour cream just before serving, and garnish with cilantro.

Keywords: Side, Vegetarian, Tex-Mex

( RG1929 )