Butternut Squash Posole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 415 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1451 milligrams
- Carbohydrates
- 76 grams
- Dietary Fiber
- 17 grams
- Protein
- 9 grams
- Total: 40 min
- Prep: 18 min
- Cook: 22 min
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
- 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.