This is a vegetarian recipe which came into our family years ago, from a newspaper to which I would happily give proper credit if I could remember which one printed it. The green is tomatillos, and the gold is winter squash.

We usually have this for Christmas Eve dinner, so the vegetarians have leftovers to eat for Christmas dinner without the cooks needing to do much in addition to the turkey. It's southwestern-ish, and is pretty much a complete meal, though salad and/or bread are always nice.

1 26 oz. can tomatillos, drained
2 7 oz. cans poblano chiles
3 T oil
4 cloves garlic, chopped
2 onions, chopped
1 t cumin
1 t oregano
1/2 t salt (originally said 1)
2.5 # butternut, kabocha or pumpkin, peeled and cubed
1 28 oz. can tomatoes, drained
2 C corn
1 C kidney beans
2 T cilantro

Saute garlic and onion. As they're cooking, puree tomatillos with chiles, set aside. Add the puree, spices, and squash to the onions. Cook until the squash is tender, about 30 minutes. Add the tomatoes, corn, and beans and heat through. Add cilantro to the pot, or pass it at the table if you have those weird people who think cilantro tastes like soap.

Posted by andrea on February 01, 2003 | TrackBack
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