Butternut Squash Posole
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
38
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
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
Photograph by Justin Walker