Pumpkin* Pozole

Alliteration is good, 'cept I didn't use pumpkin, I used sunshine squash. But they look similar. Anyway, it's getting cool at night, and Halloween is tomorrow, so pumpkin* soup. Had some homemade duck stock laying around. Nixtamal was taking up room in the freezer that I needed for red sauce. I love it when a plan comes together. Note that I realize this pic is particularly poor; we liked it last night, I promise.

Pumpkin Pozole recipe:
Duck stock
Tomato Stock
~2c uncooked nixtamal (hominy)
2 onions
garlic
1t. corriander
1t. cumin
chipotle chile powder
cilantro stalks
3lb sunshine squash
can of organic pinto beans
can of organic lentil soup
1Q chicken stock
handful of dried oyster mushrooms
some rice to thicken

Pretty sure this is the exact ingredient list. Cooked up the nixtamal with duck stock and tomato stock. It takes a couple of hours. I used up all of my stock for the nixtamal, that's why I used canned beans.

Grind corriander and cumin in a coffee grinder and toast in a soup pot. Add chile powder, it toasts really quickly, ~10 sec. Olive oil, garlic, onion. 10 min or so. Add chopped cilantro stalks. Cut squash in half, scoop out seeds and save for another use. Chop, don't peel. Add, saute for a while. Add stock, beans, cooked nixtamal, mushrooms, rice. Cook for an hour or so. Quite good.