New Year's Day Pumpkin Posole
4 cloves garlic
1/3 cup pumpkin seeds
5 Roasted Green NM Chiles
1 package of dried posole
(roast chiles in 400 degree oven until starting to turn black at the edges)
Toast pumpkin seeds until they puff up and then grind them in molcajete.
Using blender, blend roasted vegetables, ground pumpkin seeds, and 5 deseeded roasted green chiles with one cup water.
Fry sauce in 2 tbsp olive oil and simmer for an hour or more. Season with fresh group cumin (1 tsp), oregano 1 tsp, a dash of freshly grated nutmeg, and 1 tablespoon salt.
Rub pumpkin with olive oil, salt, and cumin. Roast pumpkin in strips for 45 minutes. Let pumpkin cool and remove skin. Cut into bite sized cubes.
In crock pot, cook posole overnight in veg. broth. In morning, rinse posole. Blend green chile sauce with cilantro (use blender). The sauce is now bright green. Put sauces, pumpkin, and posole in crock pot. Add additional broth to get it to the right soupiness. Adjust seasonings (it will probably need more salt!) Heat until it is piping hot.
Serves with garnishes: cilantro, green onions, radishes, cabbage, queso cotija, mexican oregano...