Butternut Squash Posole

Name: Butternut Squash Posole
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon chili powder; 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups); 1 poblano chile pepper, seeded and chopped; 1 teaspoon dried oregano, plus more for sprinkling; 1 teaspoon ground cumin; 2 cloves garlic, finely chopped; Kosher salt; 1 15 -ounce can no-salt-added tomato puree; 2 15 -ounce cans hominy, drained and rinsed; 1 avocado, diced; Fresh salsa, for topping (optional); Tortilla chips, for serving (optional)

13 ingredients

10 steps

Ingredients

2 tablespoons vegetable oil
1 tablespoon chili powder
1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups)
1 poblano chile pepper, seeded and chopped
1 teaspoon dried oregano, plus more for sprinkling
1 teaspoon ground cumin
2 cloves garlic, finely chopped
Kosher salt
1 15 -ounce can no-salt-added tomato puree
2 15 -ounce cans hominy, drained and rinsed
1 avocado, diced
Fresh salsa, for topping (optional)
Tortilla chips, for serving (optional)

Directions

1

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2

Stir in the chili powder.
3

Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes.
4

Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer.
5

Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.
6

Season the posole with salt and divide among bowls.
7

Top with the avocado and salsa and sprinkle with oregano.
8

Serve with chips.
9

Per serving: Calories 415; Fat 16 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,451 mg; Carbohydrate 76 g; Fiber 17 g; Protein 9 g
10

Photograph by Justin Walker