First off, I am not sure if this is technically a stew, or chili, or just a soup, but I think a stew so I am sticking to it.
Secondly, I don’t give a flying f%$# what it technically is because whatever it is is so freaking good!
Lets talk about this stew and whats in it. Me and tomatillos are having a thing right now and I can’t seem to get enough if them. They are bright and slightly sour, but also sweet with a bit of acidity, kind of like a unripe tomato but just better and taste fantastic. Then I got the pumpkin which is hardy and creamy and I will eat all day, everyday forever if I could. White beans which are also creamy and delicious, all in a pot with a good amount or cumin, some of this and that, cooked down to a delicious pot of stewed goodness.
And isn’t stew just he perfect food for a nice crisp fall day? 100% yes to that and yes to this stew. It will make you happy, smile, and full.
Now to the stew!
The stuff. Fresh Tomatillos, a pie pumpkin, cooked white beans, an onion, a jalapeño, a couple cloves or garlic, cumin, chili powder, red wine vinegar, salt and pepper, and fresh cilantro.
Start with dicing up the onion, garlic, and jalapeño. Remove the seeds fro meh jalapeño to make is less hot.
Toss that stuff into a pot along with the cumin and chili powder, a pinch of salt, ans about a 1/2 cup of water. Place on stove on medium heat and start to cooke.
Husk, rinse, and halve tomatillos.
Once the onion and jalapeño mixture is cooked a bit like this…
Add in the tomatillos and enough water to submerge the all. Place back on stove on high heat.
Now dice up pumpkin into inch sized cubed.
Now add the pumpkin and the white beans into the pot. Bring the whole thing to a boil once more, then turn the heat down to low. Cook for about an hour to hour and a half, string once in a while, until its cooked down nice and thick.
It is ready.
Grab a bowl, fill it up, top with fresh cilantro, and get down on it.
P.S. This is now my new favorite food
-C
Tomatillo Pumpkin and White Bean Stew
2-3 good hardy servings
20-22 tomatillos (about 3 1/2 cups after husked and halved)
1 small pie pumpkin (3 1/2 cups cubed pumpkin)
2 cups (or 1 can) cooked and drained while beans
1 yellow onion
2 cloves garlic
2 tablespoons cumin
1 teaspoon chili powder
1 tablespoon red wine vinegar
6-7 cups water
salt and pepper
fresh cilantro
Start by dicing up the onion into really small pieces. Mince the garlic and cut the jalapeño up into small pieces (remove seeds) while you are at it. Place the onions, garlic, jalapeño,cumin, chili powder, and a pinch of salt into a pot. Add in about 1/2 a cup of water and place on stove on medium heat and start to cook.
While that is cooking a bit, husk, rinse, and halve the tomatillos. When the onion and garlic mixture has cooked down a bit, add the tomatillos to the pot along with a couple of cups of water (enough to submerge the tomatillos). Place back on stove on high heat and bring to a boil.
In the meantime, dice up 3 1/2 cups of pumpkin (remove seeds and save for later and don’t peel pumpkin unless you really want to) into mouth sized cubes. Once diced up, add into the pot along with the with beans and vinegar. Add more water until everything is submerged (about 3-4 more cups) then bring pot back to a boil. Once boiling, reduce heat to low and let cook for about an hour to an hour and a half, stirring on occasion, until the tomatillos have cooked and thickened, the pumpkin is nice and tender, and the whole stew is nice and well, stew like.
And once it is cooked, taste for seasoning (add more salt and pepper if needed). Then ladle into a bowl, toss on some fresh cilantro then dig in.
Left overs store well in fridge for about a week. Its easy to heat up but really, cold stew is amazing!