Ingredients for Pumpkin Posole
- Vegetable Oil
- Boneless Skinless Chicken Breast
- 1 medium yellow onion, chopped
- 1 medium carrot, peeled and chopped
- 2 stalks celery, chopped
- Red Bell Pepper
- Solid Pack Pumpkin
- Chicken Broth
- 1 (15 ounce) can hominy, drained and rinsed
- 1/2 cup sour cream
- Fresh Cilantro
- 1 teaspoon salt
- Ground Black Pepper
- Dried Oregano
- Ground Cumin
- Ground Nutmeg
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How to Make Pumpkin Posole
- Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium-high heat.
- Add 1 pound of cubed chicken, 1 chopped onion, and 1 chopped carrot. Cook for 3-4 minutes, or until chicken is no longer pink.
- Stir in 2 chopped celery stalks and 1 chopped bell pepper. Cook for another 3-4 minutes, until vegetables are crisp-tender.
- Add 1 (15 ounce) can pumpkin puree, 4 cups chicken broth, 1 (15 ounce) can drained and rinsed hominy, 1/2 cup sour cream, 1/4 cup chopped cilantro, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon oregano, 1/2 teaspoon cumin, and 1/4 teaspoon nutmeg.
- Reduce heat to low, and simmer, stirring occasionally, for 10-15 minutes, or until flavors have melded and the stew has thickened slightly.
- Taste and adjust seasonings as needed. Serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
17g
Fat
15g
Carbs
4g