Pumpkin Posole

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 cup chopped onion
• 1/2 cup sliced carrot
• 1 cup sliced celery
• 1/2 chopped red bell pepper
• 1 3/4 cups solid pack pumpkin
• 1 3/4 cups chicken broth
• 1 1/4 cups hominy
• 1/2 cup sour cream (I prefer fat free)
• 3 tablespoons chopped fresh cilantro (Parsley may be substituted)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper (I prefer freshly ground)
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground nutmeg (I promise this is good)

1. HEAT oil in a large saucepan over medium-high heat.
2. Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
3. Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
4. STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
5. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

vegetable oil, chicken breast, onion, carrot, celery, red bell pepper, solid pack pumpkin, chicken broth, hominy, sour cream, fresh cilantro, salt, ground black pepper, oregano, ground cumin, ground nutmeg

Taken from www.food.com/recipe/pumpkin-posole-36172 (may not work)