Butternut Squash Posole

Although this posole tastes like it's been simmering all day long, it takes less than an hour to cook. For shorter prep time, buy bagged cut squash and sub in coleslaw mix for the garnish.

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

Step 1

Heat oil over medium-high heat in a large heavy-bottomed pot. Add squash, onion, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables begin to soften, 7 to 8 minutes. Add tomato paste, garlic, chili seasoning, cumin, and oregano 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.

Step 2

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

Step 3

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 428Calories from Fat 44

% Daily Value *
Total Fat 22g34%

Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1662mg70%
Total Carbohydrate 53g18%

Dietary Fiber 12g48%
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Butternut Squash Posole