Butternut Squash Posole

Posole is a Mexican soup seasoned with chili powder and hominy. For this version, we've swapped out half of the usual amount of hominy for tender pieces of squash.

9 users rated this recipe an average rating of 4.5
  • Makes: 8 servings
  • Yields: 11 cups
  • Prep: 20 mins
  • Cook: 30 mins
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Butternut Squash Posole
tablespoon olive oil
1 1/2
pounds skinless bone-in chicken thighs
stalks celery, sliced
medium onions, cut into wedges
teaspoon dried oregano
teaspoon chili powder
teaspoon ground cumin
cups reduced sodium chicken broth
15 ounce can white hominy, rinsed and drained
1 1/2
pounds butternut squash, peeled, seeded, and cut into chunks
cups chopped kale or chard
cup chopped fresh cilantro
teaspoon salt
teaspoon ground black pepper
Sliced radishes (optional)
Lime wedges (optional)
  1. In a Dutch oven, heat oil over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer to a plate. Drain all but 1 tablespoon drippings from the Dutch oven.
  2. Add the celery, onion, and garlic to the Dutch oven; cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the oregano, chili powder, and cumin; cook and stir for 30 seconds.
  3. Add the broth, chicken, squash, kale and hominy to the Dutch oven. Bring to boiling, reduce heat to medium and simmer until chicken is cooked through and squash is tender, 18 to 20 minutes.
  4. Remove chicken; cut into cubes. Return chicken to pot. Stir in the cilantro, salt, and pepper. Divide among bowls and top with sliced radishes and lime wedges, if desired. Makes 8 to 10 servings.
From the Test Kitchen
Buying and Storing

You'll find squash in a variety of sizes and colors ranging from yellow to camel. Choose firm squash that are heavy for their size. Avoid those with soft spots. Store in a cool, dry, dark place for up to 1 month. Once cut, store in the refrigerator up to 1 week.

Nutrition Facts (Butternut Squash Posole)
    Per serving:
  • 190 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 48 mg chol.,
  • 859 mg sodium,
  • 23 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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