SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Butternut Squash Posole

Makes: 8 to 10 servings Yield: 11 cups
Prep 20 mins Cook 30 mins
Butternut Squash Posole
Ingredients
  • 1  tablespoon  olive oil
  • 1 1/2  pounds  skinless bone-in chicken thighs
  • 3  stalks  celery, sliced
  • 2  medium onions, cut into wedges
  • 4  garlic cloves, minced
  • 1  teaspoon  dried oregano
  • 1  teaspoon  chili powder
  • 1  teaspoon  ground cumin
  • 6  cups  reduced sodium chicken broth
  • 1 15  ounce can  white hominy, rinsed and drained
  • 1 1/2  pounds  butternut squash, peeled, seeded, and cut into chunks
  • 3  cups  chopped kale or chard
  • 1/4  cup  chopped fresh cilantro
  • 1  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  •  Sliced radishes (optional)
  •  Lime wedges (optional)
Directions

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 KitchenBuying 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 190,
  • Fat, total (g) 5,
  • chol. (mg) 48,
  • sat. fat (g) 1,
  • carb. (g) 23,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 15,
  • vit. A (IU) 11370,
  • vit. C (mg) 48,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 859,
  • Potassium (mg) 749,
  • calcium (mg) 121,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe