Butternut Squash Posole with Green Tomato Pico de Gallo

Ingredients

• 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 teaspoons 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 (see step one of the directions))
• 15 oz. can tomato sauce
• 1 1/2 cups butternut squash, cubed into 1/2 pieces
• 1 1/2 cups canned white hominy
• 1 tablespoon cilantro, chopped
• kosher salt and fresh ground pepper

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