Butternut squash posole

Trying to get back in the swing of things, and a lot of catching up to do.

This recipe goes way back to before Christmas (just when I started to get sick), and is roughly based on something we saw in a BHG magazine. Posole is a traditional Mexican dish made with hominy. The Aztecs also apparently made it for special ceremonies using the chopped bodies of human prisoners. I’m going to use chicken. Feel free to substitute your meat of choice.

Butternut Squash Posole

1 Tbsp olive oil
3-5 chicken thighs
3 stalks celery, chopped
1 onion, chopped
2 garlic cloves, chopped
A spoonful each of oregano, chili powder, and cumin, or to taste
6 cups reduced sodium chicken broth (I actually used turkey stock because we have more of it)
1 15-ounce can white hominy, rinsed and drained (I used dried hominy – just simmer for a half-hour or so to soften it up)
1 butternut squash, peeled, seeded, and cut into chunks
3 cups chopped kale or chard (used fresh kale from the garden, still good in December!)
1/4 cup chopped fresh cilantro, for garnish, if you have any
Salt and pepper

Add oil to a Dutch oven, then add the chicken when it’s hot. Cook for a few minutes per side, or until browned. Remove the chicken and set aside. Add the celery, onion, and garlic to the oil and cook until tender. Add the spices.

Add the broth, squash, kale, and hominy to the Dutch oven. Cut the chicken into chunks, then add that as well. Let that simmer for another 20-30 minutes, until everything’s tender. Garnish with cilantro.

Pretty easy recipe, and a good hearty meal that should last for a couple nights.