Butternut Squash Posole

Name: Butternut Squash Posole
Cook time: 45 min
Total time: 45 min
Cuisine: American, Mexican, Latin American
Ingredients: 1/4 cup canola oil; About 1 qt. butternut squash cubes (29 oz.); 1/2 cup diced onion; About 3/4 tsp. kosher salt; 2 tablespoons tomato paste; 1 tablespoon finely chopped garlic; 1 tablespoon chili seasoning powder (1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp salt 1/2 tsp onion powder 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, , 1/4 tsp ground pepper); 1 1/2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1 qt. reduced-sodium chicken or vegetable broth; 1 can (25 oz.) hominy, drained; 1/2 cup finely shredded green cabbage; 1 lime, cut into wedges; 1 avocado, peeled and thinly sliced; 2 or 3 radishes, thinly sliced; Warm corn tortillas

5 steps

Cook:45min

Updated at: Thu, 17 Aug 2023 01:11:00 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

¼ cupcanola oil

1 qtbutternut squash cubes

½ cupdiced onion

¾ tspkosher salt

2 tablespoonstomato paste

1 tablespoongarlic

finely chopped

1 ½ teaspoonsground cumin

½ teaspoondried oregano

1 qtreduced-sodium chicken broth

or vegetable

1 x 25 ozcan hominy

drained

½ cupgreen cabbage

peeled and thinly sliced

Instructions

Step 1

Heat oil over medium-high heat in a large heavy-bottomed pot. Add squash, onion, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables begin to soften, 7 to 8 minutes.

Step 2

Add tomato paste, garlic, chili seasoning, cumin, and oregano and cook 1 minute, stirring often. Add broth and hominy and bring to a simmer.

Step 3

Simmer, uncovered, until squash is tender, 12 to 15 minutes. Season to taste with salt.

Step 4

Spoon into bowls and serve with cabbage, lime, avocado, radishes, and a basket of warm tortillas.

Step 5

Wine pairing: La Crema 2014 Chardonnay (Sonoma Coast; $23)