Recipes and Cooking Butternut Squash Posole 4.0 (11) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 8 Yield: 11 cups Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 1 ½ pound 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 cup reduced sodium chicken broth 1 15 ounce can white hominy, rinsed and drained 1 ½ pound butternut squash, peeled, seeded, and cut into chunks 3 cup chopped kale or chard ¼ cup chopped fresh cilantro 1 teaspoon salt ¼ teaspoon ground black pepper Sliced radishes (optional) Lime wedges (optional) Directions 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. 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 190 Calories 5g Fat 23g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 190 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 48mg 16% Sodium 859mg 37% Total Carbohydrate 23g 8% Total Sugars 5g Protein 15g Vitamin C 48.4mg 242% Calcium 121.2mg 9% Iron 2.5mg 14% Potassium 749mg 16% Folate, total 48.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.