Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Source: Better Homes and Gardens

Gallery

Credit: Kritsada Panichgul

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
8
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

190 calories; fat 5g; cholesterol 48mg; saturated fat 1g; carbohydrates 23g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 15g; vitamin a 11370.1IU; vitamin c 48.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 5.3mg; vitamin b6 0.5mg; folate 48.4mcg; vitamin b12 0.4mcg; sodium 859mg; potassium 749mg; calcium 121.2mg; iron 2.5mg.
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