Butternut Squash Posole

By á-3145

One of my favorite fall and winter stew recipes, Butternut Squash Posole! Top with avocado, salsa and sprinkle with oregano. Serve with chips. Enjoy!

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)

Details

Servings 4
Preparation time 18mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes. Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.

Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips.