Recipe courtesy of Food Network Kitchen
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Butternut Squash Posole
Total:
40 min
Active:
18 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
18 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

Photograph by Justin Walker

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