Harvest Moon Pozole
Chef
Jason Sirois
Hospital
Nebraska Medicine
Prep time
1 hour
Cook time
45 minutes–1 hour
Yield
40 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
3 large yellow onions, diced
2 cups garlic, minced
12 butternut squash, split and seeded
2 pounds corn, fresh or frozen
1 #10 can kidney beans, strained and rinsed
1 #10 can hominy, strained and rinsed
5 pounds green beans, washed and trimmed
2 pounds ancho chiles, dried
2 pounds chile de arbol, dried
2 pounds pasilla chiles, dried
2 cups chipotle peppers in adobo
2 cups lime juice
32 quarts vegetable stock
½ cup cumin
½ cup coriander
½ cup chili powder
salt, to taste
2 pounds radish, thinly sliced
1 pound cilantro, washed and chopped
12 fresh limes, wedged
80 yellow corn tortillas
2 heads red cabbage, julienned
2 pounds queso fresco, crumbled
2 cups sunflower seed kernels, salted and roasted
2 cups garlic, minced
12 butternut squash, split and seeded
2 pounds corn, fresh or frozen
1 #10 can kidney beans, strained and rinsed
1 #10 can hominy, strained and rinsed
5 pounds green beans, washed and trimmed
2 pounds ancho chiles, dried
2 pounds chile de arbol, dried
2 pounds pasilla chiles, dried
2 cups chipotle peppers in adobo
2 cups lime juice
32 quarts vegetable stock
½ cup cumin
½ cup coriander
½ cup chili powder
salt, to taste
2 pounds radish, thinly sliced
1 pound cilantro, washed and chopped
12 fresh limes, wedged
80 yellow corn tortillas
2 heads red cabbage, julienned
2 pounds queso fresco, crumbled
2 cups sunflower seed kernels, salted and roasted
preparation
Instructions
1. Preheat oven to 425°F. Remove seeds from the butternut squash, cut the squash in half, season with salt and pepper, drizzle with oil, and roast in hotel pans until tender, about 1 hour. Remove flesh from skins once cooled and reserve.
2. Bring 1 gallon water to a boil. Quickly sauté dried chiles and chipotle peppers in a pan, add to boiling water, cover, and soak until soft (about 20 minutes). Remove stems and seeds, blend with soaking liquid until smooth, then strain through a fine mesh strainer.
3. In a large pot or tilt skillet sauté onions and garlic until soft and translucent. Add diced butternut squash and cook until tender.
4. Add corn, kidney beans, green beans, hominy, and roasted squash. Cook briefly to build flavor.
5. Add spices and salt, then the chile purée and vegetable stock. Bring to a boil, reduce heat, and simmer 45 minutes–1 hour until thick and stew-like. Add lime juice and adjust seasoning.
6. Ladle about 12 ounces pozole into bowls and top with radish, cabbage, cilantro, queso fresco, lime wedges, sunflower kernels, and grilled corn tortillas.
2. Bring 1 gallon water to a boil. Quickly sauté dried chiles and chipotle peppers in a pan, add to boiling water, cover, and soak until soft (about 20 minutes). Remove stems and seeds, blend with soaking liquid until smooth, then strain through a fine mesh strainer.
3. In a large pot or tilt skillet sauté onions and garlic until soft and translucent. Add diced butternut squash and cook until tender.
4. Add corn, kidney beans, green beans, hominy, and roasted squash. Cook briefly to build flavor.
5. Add spices and salt, then the chile purée and vegetable stock. Bring to a boil, reduce heat, and simmer 45 minutes–1 hour until thick and stew-like. Add lime juice and adjust seasoning.
6. Ladle about 12 ounces pozole into bowls and top with radish, cabbage, cilantro, queso fresco, lime wedges, sunflower kernels, and grilled corn tortillas.
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