Butternut Squash Posole

Name: Butternut Squash Posole
Ingredients: 1/4 cup canola oil; About 1 qt. butternut squash cubes (29 oz.); 1/2 cup diced onion; About 3/4 tsp. kosher salt; 2 tablespoons tomato paste; 1 tablespoon finely chopped garlic; 1 tablespoon chili seasoning powder; 1 1/2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1 qt. reduced-sodium chicken or vegetable broth; 1 can (25 oz.) hominy, drained; 1/2 cup finely shredded green cabbage; 1 lime, cut into wedges; 1 avocado, peeled and thinly sliced; 2 or 3 radishes, thinly sliced; Warm corn tortillas

16 ingredients

3 steps

Ingredients

1/4 cup canola oil
About 1 qt. butternut squash cubes (29 oz.)
1/2 cup diced onion
About 3/4 tsp. kosher salt
2 tablespoons tomato paste
1 tablespoon finely chopped garlic
1 tablespoon chili seasoning powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 qt. reduced-sodium chicken or vegetable broth
1 can (25 oz.) hominy, drained
1/2 cup finely shredded green cabbage
1 lime, cut into wedges
1 avocado, peeled and thinly sliced
2 or 3 radishes, thinly sliced
Warm corn tortillas

Directions

1

Heat oil over medium-high heat in a large heavy-bottomed pot. Add squash, onion, and 3/4 tsp. salt. Cook, stirring occasion-ally, until vegetables begin to soften, 7 to 8 minutes. Add tomato paste, garlic, chili seasoning, cumin, and ore-ga-no and cook 1 minute, stirring often. Add broth and hominy and bring to a simmer. Simmer, uncovered, until squash is tender, 12 to 15 minutes. Season to taste with salt.
2

Spoon into bowls and serve with cabbage, lime, avocado, radishes, and a basket of warm tortillas.
3

Wine pairing: La Crema 2014 Chardonnay (Sonoma Coast; $23)