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Butternut Squash & Tomato Posole Recipe

kept byhocansonca
recipe byEating Well

Ingredients 5 servings

1 28-ounce can whole peeled tomatoes, preferably no-salt added1 tablespoon canola oil2 cups chopped red onion4 cloves garlic, minced2 tablespoons chili powder3 cups diced (1/2-inch) peeled butternut squash (see Tip)
Squash Butternut1 lb For $0.99Thru 10/04
1 1/2 cups vegetable broth1 15-ounce can white hominy, rinsed1 15-ounce can pinto beans, rinsed
Kroger Pinto Bean$0.59Thru 10/04
1 ripe but firm avocado, diced
1/4 cup chopped fresh cilantro
20 m
Ready In
45 m



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