SERVES 6

For the pico de gallo:

2 green tomatoes, small dice, about 1 cup
1/3 cup red onion, peeled and finely diced
1 tablespoon cilantro, minced
1 garlic clove, peeled, trimmed and minced
1 jalapeno pepper, seeded and finely diced
1 1/2 teaspoon red wine vinegar
1 tablespoon olive oil
kosher salt and fresh ground pepper
For the posole:

1 onion, peeled, trimmed and small dice
1 poblano pepper, seed, cored and small dice
3 garlic cloves, peeled, trimmed and minced
2 teaspoons ground cumin
2 teaspoons coarsely ground Mexican oregano
3 tablespoons red chile paste (directions to follow)
15 oz. can tomato sauce
1 1/2 cup butternut squash, cubed into 1/2 pieces
1 1/2 cup canned white hominy
1 tablespoon cilantro, chopped
kosher salt and fresh ground pepper