Who doesn’t love posole in the wintertime? Technically posole is Spanish for hominy. Practically speaking it is the common name for a Mexican soup made with pork or chicken, broth and spices including chile. It is comfort food with a kick!
But what if you are vegetarian or vegan? Chile water and hominy doesn’t quite cut it. I came a cross a recipe using butternut squash and hominy in a spicy broth (either chicken broth or vegetable broth) that I wanted to try and, if was good, recommend it to my chile-loving vegetarian daughter. I have to say that even a carnivore like me really enjoyed it and I had two big bowls of the experimental batch.
BUTTERNUT SQUASH POSOLE
4 servings – 45 minutes
¼ cup canola oil
About 1 qt. butternut squash cubes (1.75 lbs)
1/2 cup diced onion
¾ cup kosher salt
2 Tbsp tomato paste
1 Tbsp each finely chopped garlic and chili seasoning powder
l-1/2tsp ground cumin
½ tsp. dried oregano
1 qt. reduced-sodium chicken or vegetable broth
1 can(25.0z) hominy, drained and rinsed
½ cup finely shredded green cabbage
1 lime, cut into wedges
1 avocado, peeled and thinly sliced
1 or 3 radishes, thinly sliced
warm corn tortillas.
- Heat oil over medium-high heat in a large, heavy-bottomed pot. Add squash, onion and ¾ tsp. salt. Cook, stirring occasionally until vegetables begin to soften, 7 t0 8 minutes. Add tomato paste, garlic, chili seasoning, cumin and oregano and cook 1 minute, stirring often.
Add broth and hominy and bring to a simmer. Simmer uncovered, until squash is tender, 12 to 15 minutes. Season to taste with salt.
- Spoon into bowls and serve with cabbage, lime, avocado, radishes and a basket of warm tortillas.
This is a simple recipe if you do you prep by grouping things that go together ahead of times – seasonings all together, things that can need to be cooked all together and garnishes all together. Don’t let the seemingly long list of ingredients intimidate you.
I am vegetarian friendly, but not a vegetarian. I used low-sodum chicken broth because I keep it in my pantry. I put butter on the warm tortillas because i like them that way.