Vegetarian Pumpkin Posole

A vegetarian twist on a southwest classic. Bold flavors, seasonal pumpkin (winter squash or sweet potato) with fresh garnishes are sure to please!

5 cups frozen posole (such as Bueno)
1 tbsp. salt
1 small pumpkin, stem, skin, seeds, and fiber removed and then cubed (butternut squash or sweet potato are great too!)
2 tablespoons olive oil, divided use
1 medium onion, chopped
1 tsp. minced garlic (about 3 cloves)
2 tsp. ground cumin
1 tbsp. Mexican oregano
8 cups good vegetable stock
4 cups black beans
1 cup Hatch green chile, diced
salt and pepper to taste

Garnishes:
roasted and salted pepitas
avocados, sliced
cilantro, coarsely chopped
white or green onion, chopped
lime wedges
crema (optional-not vegan)

View the full recipe at Beyond Mere Sustenance →