Posole is a popular Mexican soup or stew, typically made with hominy and meat. Here, we swapped in butternut squash for the pork to make it a completely vegan weeknight dinner.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 18 min |
| Cook: | 22 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups)
- 1 poblano chile pepper, seeded and chopped
- 1 teaspoon dried oregano, plus more for sprinkling
- 1 teaspoon ground cumin
- 2 cloves garlic, finely chopped
- Kosher salt
- 1 15-ounce can no-salt-added tomato puree
- 2 15-ounce cans hominy, drained and rinsed
- 1 avocado, diced
- Fresh salsa, for topping (optional)
- Tortilla chips, for serving (optional)
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes. Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.
- Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips.
Nutrition Facts
| Calories | 415 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1451 milligrams |
| Carbohydrates | 76 grams |
| Dietary Fiber | 17 grams |
| Protein | 9 grams |
Reviews
It seemed to be missing something in the flavors. I made salsa and used the avocado but still came up short. I used chicken broth instead of water.
My family loved this dish! We ate it for a sold week. I made my dish a little more like a chili than a soup,but all the ingredients blended very nicely. Butternut squash is now a favorite in our house
Very tasty! We used 1 jalapeño pepper instead of poblano, because that is what we had. Used 5 cups of homemade chicken stock and diced fire roasted tomatoes. So delicious and good for you too!
This is a good vegetarian option for posole. I did add rehydrated chilies. I also garnished with lime juice.
Very good vegetarian posole.
I enjoyed building from this recipe:) I removed and added ingredients to suit our house hold taste buds; using low sodium chicken broth, white onion, roasted red peppers, black beans, quinoa, cilantro, avocado, lime juice, pepper jack cheese and a dollop of sour cream. My version doesn’t end up holding true to a posole because of removing the hominy but definitely was an awesome base! I look forward to actually trying this from a Mexican menu now to see how mine compared;)
This has great flavor! I think the flame is too high for the chili powder, though, because mine burned on my first try. Instead, I mixed it with the squash and poblano which worked well. Also, I simmered this longer than the recipe calls for to cook out the raw tomato flavor and marry everything together. I garnished with avocado, cilantro, lime juice and a bit of sour cream.
Delicious and easy. It’s even better the next day. Very fun to add different toppings like red onion, avocado, tomato, cilantro, and squeeze of lemon.
This was really easy and absolutely delicious. I accidentally over reduced the recipe at the last stage before adding the hominy, but the result was a thick, comforting stew. Great recipe!